Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, cut up; 4 zucchini, sliced; 4 carrots, peeled and sliced; 4 stalks celery, sliced; fresh parsley, chopped; 1 large can tomatoes, cut up (juice and all); 1 c. uncooked small pasta shells; 4 cans chicken broth; 1 large can tomato puree; 1 tsp. Italian seasoning; 1 bay leaf; 1/2 tsp. garlic powder; salt and pepper to taste; water to cover 2 inches over

Servings: persons

1 onion, cut up
4 zucchini, sliced
4 carrots, peeled and sliced
4 stalks celery, sliced
fresh parsley, chopped
1 large can tomatoes, cut up (juice and all)
1 c. uncooked small pasta shells
4 cans chicken broth
1 large can tomato puree
1 tsp. Italian seasoning
1 bay leaf
1/2 tsp. garlic powder
salt and pepper to taste
water to cover 2 inches over

1
Put all ingredients in large pot and bring to boil.
2
Lower heat and continue cooking until pasta shells are tender, stirring occasionally to keep from sticking to bottom of pot.
3
Remove bay leaf; fill blender with cooked soup once and puree; add back to soup.
4
Serve with Parmesan cheese on top.
5
Very filling.
6
Great for diets.
7
Can leave out pasta.
8
(If leaving out pasta, cook until carrots are tender.)

977

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 onion, cut up, 4 zucchini, sliced, 4 carrots, peeled and sliced, 4 stalks celery, sliced, and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup

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