Tomato and Vegetable Soup

Tomato and Vegetable Soup


80 people made this

There is a bit of dicing involved but once you have all the vegetables ready just into the saucepan with the stock and pasta. Serve with a sprinkle of cheese on top.


Serves: 8 

  • 10 cups (2 1/2 litres) stock (beef or vegetable)
  • 1 (400g) tin tomato puree
  • 1 (400g) tin diced tomatoes
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced potatoes
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1 cup frozen corn kernels
  • 1 cup sliced fresh green beans
  • 1/4 tablespoon ground black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups seashell pasta
  • 1 cup grated Cheddar cheese

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. In a large saucepan combine the stock, tomato puree, diced tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low then cover and simmer for 15 minutes.
  2. Stir in pasta and cook for an additional 15 to 25 minutes or until pasta is tender.
  3. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.

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