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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 80.6
  • Total Fat: 0.4 g
  • Cholesterol: 1.0 mg
  • Sodium: 507.5 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Joe's Tomato Vegetable Soup calories by ingredient
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Joe's Tomato Vegetable Soup

Submitted by: THEBOONES1

Introduction

Yummy vegetable soup. This makes a large quantity of soup for several meals and/or freezing.. I like to make this and eat it throughout the week for lunches and snacks. Also, there is always plenty to share with a friend's/neighbor's family. Yummy vegetable soup. This makes a large quantity of soup for several meals and/or freezing.. I like to make this and eat it throughout the week for lunches and snacks. Also, there is always plenty to share with a friend's/neighbor's family.
Number of Servings: 12

Ingredients

    3 carrots, diced
    2 ribs of celery, diced
    2 medium potatoes, diced
    1 small/medium onion, diced
    1 large clove of garlic, minced
    2 14-oz cans diced tomatoes, with juice
    1 8-oz can tomato sauce
    2 1/2 cups chicken broth 2 cups water
    1 teas salt
    1/2 teas marjoram
    1/2 teas thyme
    1/2 teas black pepper
    2 cups frozen, cut green beans
    2 medium or 1 large zucchini, chopped
    1/2 cup ORZO pasta


Directions

Dice carrots, celery, potatoes, onion and garlic. Heat two tablespoons olive oil in a LARGE soup pot. Add the carrots, celery, potatoes, onion and garlic and saute for a few minutes. Ad the diced tomatoes, tomato sauce, chicken broth, water, salt, pepper, marjoral and thyme. Stir well and bring to a simmer. Simmer uncovered for about 25 minutes. Then add the frozen cut green beans and the chopped zucchini. Bring back to a simmer and continue cooking about 10 minutes, until all the vegetables are tender--be careful not to over cook them. Add the ORZO and cook for 8 minutes longer. When soup is finished cooking, add a couple of shakes of Tabasco sauce if you desire.

Number of Servings: 12

Recipe submitted by SparkPeople user THEBOONES1.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This recipe was delicious, and VERY VERY filling. This recipe is WAY better than canned vegetable soup. I will also be using this as a base for a beef stew as well. - 10/11/10

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  • Delicious! My family loved it! It was very filling even with out meat. I diced all my vegetables the night before and that made it a breeze to put together for dinner after work. - 11/7/11

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  • I found this very tasty. I did leave out the celery because I didn't have any. I made it in the slow cooker leaving the first set of ingredients (sans zucchini and orzo) to sit overnight and then cooking on low while away at work. I will make this again. - 9/27/11

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  • 0 of 1 people found this review helpful
    I use veggie broth instead of beef to keep it meat free! Taste great. Also added mushrooms and rinsed black beans. Yummy, healthy and low cal!
    - 9/15/11

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  • I made this for my dinner tonight. I planned to serve this with tuna salad, but I would not need to have anything else. Verry robust,awesome soup. I used my home canned tomatoes (so used the Qt)and added a little oregano. I will be making this again and again. YUM! Thanks Joe! - 12/1/10

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  • This was very tasty and a hit with the hubby too! Definitely one I will be making on a consisitent basis during the fall and winter months. - 11/16/10

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  • Very good soup. There was plenty left over for a few days worth of lunch! - 10/28/10

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  • It came out very good. Filling too. - 6/17/10

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  • After searching for over an hour for a vegetable soup recipe, this is the one! Am making it tonight! Thank you so much for sharing! has all the ingredients I was looking for!!!! - 5/14/10

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