Vegetable Soup

5 cups Water

2 cups Beef broth

6 oz Tomato paste

1 oz Can of whole tomatoes

2 Carrots, sliced

½ cup Chopped celery

½ cup Chopped onion

16 oz Can kidney beans

1 Zucchini, thinly sliced

1 cup Frozen peas

1 Clove of garlic, finely chopped

2 tbsp Vegetable oil

¾ tsp Basil

¼ tsp Oregano

¼ tsp Salt

⅛ tsp Black pepper

½ cup Elbow macaroni

1

Saute onion, celery, and garlic in oil until soft

2

Add all other ingredients except pasta and beans

3

Cover and simmer 25-40 minutes

4

Add pasta and simmer 15 more minutes

5

Stir in beans

Nutrition Facts

0 servings

Serving size