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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 0.9 g
  • Cholesterol: 1.1 mg
  • Sodium: 1,730.9 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.4 g

View full nutritional breakdown of Tomato vegetable soup calories by ingredient
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Tomato vegetable soup

Submitted by: JANMACD

Introduction

Add broth and juice in large pot, crush tomatoes and add. Chop celery and onion and add. Open all other cans and add - I would have prefered more fresh vegetables to cut the sodium content way back but it's a holiday and everything is closed so I used what was in my pantry. I put all the spices except the bay leaves in a mortar and pestal and pulverized and added to the pot along with the bay leaves. Brought everything to a boil and let simmer over low heat covered for about a half hour. Remove bay leaves. Add the pasta about 10 minutes before you are going to serve. Add broth and juice in large pot, crush tomatoes and add. Chop celery and onion and add. Open all other cans and add - I would have prefered more fresh vegetables to cut the sodium content way back but it's a holiday and everything is closed so I used what was in my pantry. I put all the spices except the bay leaves in a mortar and pestal and pulverized and added to the pot along with the bay leaves. Brought everything to a boil and let simmer over low heat covered for about a half hour. Remove bay leaves. Add the pasta about 10 minutes before you are going to serve.
Number of Servings: 9

Ingredients

    Aylmer Accents Italian tomatoes
    Vegetable broth
    Kidney beans
    Barilla Ditali pasta
    Green beans
    Wax beans
    Whole kernel corn
    Onions
    Celery
    Heinz tomato juice
    Basil
    Pepper
    Bay Leaf
    Marjoram
    Oregano
    Parsley
    Rosemary
    Sage
    Savory
    Tarragon
    Thyme

Directions

Add broth and juice in large pot, crush tomatoes and add. Chop celery and onion and add. Open all other cans and add - I would have prefered more fresh vegetables to cut the sodium content way back but it's a holiday and everything is closed so I used what was in my pantry. I put all the spices except the bay leaves in a mortar and pestal and pulverized and added to the pot along with the bay leaves. Brought everything to a boil and let simmer over low heat covered for about a half hour. Remove bay leaves. Add the pasta about 10 minutes before you are going to serve.

Serving Size: Makes 9, 1 & 1/2 servings

Number of Servings: 9

Recipe submitted by SparkPeople user JANMACD.






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Member Ratings For This Recipe

  • I have a similar recipe, but use frozen mixed veggies along with whatever fresh I have - broccoli, cauliflower, and cabbage work very well. Chicken broth can be substituted for the veggie broth. And I only use bay leaf, basil and oregano with some seasoning salt. It's quick and easy! - 9/27/12

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