Garden Tomato Vegetable Soup

• cups vegetable stock↗5
• cup tomato puree↗1
• cup water↗2⁄3
• cup small semolina pasta↗1⁄3
• (14 ounce) can diced tomatoes1
• cups frozen sweet whole kernel corn↗1 1⁄2
• cups crinkle cut frozen carrots↗1 1⁄2
• stalks celery hearts, chopped↗5
• sliced red bell pepper1
• small zucchini, thinly sliced1
• tablespoon garlic salt1
• tablespoon extra virgin olive oil↗1
• small yellow onion, finely chopped↗1

Step-by-step instructions

1. 1

   Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.

2. 2

   Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.

3. 3

   Cook frozen corn and carrots in a separate pot; add to mixture when cooked.

4. 4

   After all vegetables have been chopped/sliced, add to mixture.

5. 5

   Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!