Brittny's garden vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*When I made this soup I just threw every thin in instead of measuring so don't worry about being exact you may alter it if you like.3-4 cups water2 cups canned tomatoes (home canned are best)1 small summer squash chopped1 medium or small zucchini chopped1/2 small onion sliced1 medium ripe tomato1/2-1 cup pasta of your choice (I prefer farfalle)1/2 Tbs dried basil1/2 Tbs dried oregano1tsp dried rosemary (opt.)1 tsp dried garlic (1 small clove can be substituted)1tsp saltpepper to taste
makes 4-1 1/2 servings
bring to boil in med. large sauce pan everything but tomato and spices. While waiting for water and canned tomatoes to boil, pour hot or boiling water over medium tomato. Cool with water, peel then dice as desired. When soup mixture comes to a boil add chopped tomato and remaining ingredients (all spices). reduce heat to low, cover(if desired), and simmer 15-20 minutes. Caution soup is very hot, let cool slightly before eating.
serve with cheese if desired.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSHINEBABY39.
bring to boil in med. large sauce pan everything but tomato and spices. While waiting for water and canned tomatoes to boil, pour hot or boiling water over medium tomato. Cool with water, peel then dice as desired. When soup mixture comes to a boil add chopped tomato and remaining ingredients (all spices). reduce heat to low, cover(if desired), and simmer 15-20 minutes. Caution soup is very hot, let cool slightly before eating.
serve with cheese if desired.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNSHINEBABY39.
Nutritional Info Amount Per Serving
- Calories: 83.2
- Total Fat: 0.7 g
- Cholesterol: 9.4 mg
- Sodium: 745.9 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g
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