Fire Roasted Tomato & Vegetable Soup
- Number of Servings: 12
Ingredients
2 serving Fire Roasted Tomatoes,1- 14.5oz can- ALDI 1 serving Red Gold Tomato Puree-1 can 2 cup Simply Nature Organic Vegetable Broth (by PDMORGAN73) 7 cup (8 fl oz) Water, tap 2 tsp Salt 1.5 tsp crushed red pepper flakes (by TORI7HARRISON) 4 clove Garlic crushed1 medium (2-1/2" dia) Onions, raw chopped1 medium Zucchini, baby chopped1 cup kernels Yellow Sweet Corn, Frozen 1 cup Peas, frozen 1 cup, chopped Carrots, raw chopped1 cup, chopped Kale 1 serving 1 Med. Green Bell Pepper chopped1 cup Ancient Harvest Traditional Whole Grain Quinoa rinsedBay leaf-2 wholedried Thyme- 1 tsp.1 LB. Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
Chop all vegetables, put all in pot and bring to boil. Simmer for about 30 minutes. Rinse dry quinoa and add to soup. Simmer until done. Remove bay leaves.
Adjust seasonings to taste. May need to adjust water measurements. I used water to rinse out cans of tomatoes too, but when done I did measure out the soup and it made 12 servings at 1 1/2 cups each.
Serving Size: 12 servings-- 1 1/2 cups each
Adjust seasonings to taste. May need to adjust water measurements. I used water to rinse out cans of tomatoes too, but when done I did measure out the soup and it made 12 servings at 1 1/2 cups each.
Serving Size: 12 servings-- 1 1/2 cups each
Nutritional Info Amount Per Serving
- Calories: 132.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 697.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.4 g
- Protein: 5.7 g