Now that we’re in the Fall season, it’s time to get back into the soup recipes. Here is a great one that is hearty and filling but incorporates a variety of vegetables!
Ingredients:
- 32 oz. organic free range chicken broth
- 1 1/2c water
- 1 14.5 oz. can 100% natural diced tomatoes
- 2 c frozen mixed vegetables
- 1 c fresh carrots, chopped
- 2 stalks celery, chopped
- 1 potato, peeled and cubed
- 1 1/2 c multi-grain penne pasta
- 1/4 tsp parsley
- 1/4 tsp thyme
- 1 clove garlic, chopped
- 1/2 c red onion, chopped
- 1/4 tsp paprika
- salt & pepper to taste
- shredded cheddar cheese to top
Directions:
- Add all ingredients except pasta and cheese to a large pot. Bring to a boil. Reduce heat and simmer for 30-40min.
- Add pasta, cook for additional 30 min.
- Top with shredded cheddar cheese.
Makes 4-6 large bowls. Recipe adapted from original recipe by Natural Promise
honeydew / 7283 posts
Looks delicious and chunky enough to be young toddler-friendly
I’ll definitely try this!
pomegranate / 3595 posts
This looks great! I feel like we have been stuck in a rut and we are going to try this for dinner tonight! Hope it tastes as good as it looks!
blogger / kiwi / 675 posts
I hope you like it! I love it and so does my hubby but it has to have the cheese
blogger / kiwi / 675 posts
@MrsF: and easily sneaks in tons of veggies for the lo’s.