Tomato Vegetable Soup

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Great soup either served hot or cold.

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  • 8
  • Average
  • 10 mins
  • 30 mins
  • 5 mins
  • Average budget

Ingredients

  • 2 tbsp. vegetable oil
  • 1 clove garlic minced
  • 2 onions chopped
  • 1 stalks celery sliced
  • 2 carrots diced
  • 7 cups chicken stock (or 7 cups water and 3 chicken bouillon cubes)
  • 28 oz. (796 mL) can of tomatoes
  • 1 Bay Leaf
  • 6 splashes of Worcestershire Sauce
  • 1 1/2 cups corkscrew pasta or macaroni

Preparation

Step 1

In a large pot heat the oil. Add the garlic, onion, celery and carrots. Cook until they begin to soften, about five minutes. Add the chicken stock, or water and chicken
bouillon cubes. Cut the canned tomatoes into small chunks, and add the tomatoes plus their juice to the soup. Bring to a boil reduce the heat and simmer for, about 10 minutes. Add the pasta and continue cooking until the pasta is tender. Salt and pepper to
taste.

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Add Tobasco if you want a little more spice

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