Tomato Soup Iii
Learn how to make tomato soup with roasted chickpeas.
Recipe Summary Tomato Soup Iii
This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.Ingredients | Chickpea Tomato Soup1 (28 ounce) can tomato sauce5 cups water3 cubes vegetable bouillon1 bay leaf1 small onion, chopped2 cloves garlic, minced1 teaspoon Italian seasoning1 ½ teaspoons dried parsley1 ½ teaspoons sugar1 teaspoon salt¼ teaspoon pepper⅛ teaspoon hot red pepper sauce2 stalks celery, sliced2 carrots, peeled and sliced1 small zucchini, chopped1 cup frozen corn½ cup uncooked ditalini pastaDirectionsIn a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.Info | Chickpea Tomato Soupprep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings
TAG : Tomato Soup IiiSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Tomato Soup Recipes,
