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Monday, June 11, 2012

vegetable tomato soup

1 onion, chopped
2 cloves of garlic, chopped finely
2 stalks of celery, chopped
3 carrots, chopped or 3/4 bag of mini carrots chopped
1 tbsp fresh thyme or tsp dried
sea salt and fresh ground pepper
2 x cans of chopped tomatoes (14oz) or 1 can chopped and 1 cup crushed fire-roasted tomatoes
3 to 4 cups of water or stock (or however much you like)
optional 1 cup of pasta (your choice) or rice

 In a large sauce pan over medium heat add some water, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft (I cooked 15 minutes). Add the tomatoes and water and simmer for 15 -25 minutes. Adding the pasta if you desire during the last  8-10 min.  Makes about 9 to 10 cups depending on how much water you add

Only about 383 calories  for the ten cups if you have no pasta or rice in it.

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