FREE SHIPPING with $49.00 Purchase. See details here.

Refrigerator Vegetable Soup

by Mary Sacks

Vegetable Soup with Tomato Recipe

The recipe comes from what was already in the refrigerator and pantry. Just add a good stock and you are ready to go!

Ingredients

  • 4 cups stock from RC No Added Golden Vegetable Base
  • 1 (28 oz.) can of peeled and crushed tomatoes
  • 2 large carrots, coarsely chopped
  • ½ cup frozen green beans
  • 1 stalk celery, thickly sliced
  • ⅓ cup frozen pearl onions
  • 2 cloves garlic, minced
  • 1 Tbsp. dried parsley
  • ¾ tsp. dried basil
  • 1 bay leaf
  • ½ cup macaroni, cooked
  • 1 (15 oz.) can kidney beans, drained
  • 3 small zucchinis, cubed

Directions

  • In a large saucepan or Dutch oven combine RC Vegetable stock, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and bring to a boil. Reduce heat. Cover and simmer 15 minutes.
  • Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to a simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.

Servings

  • 2 Quarts



Mary Sacks
Mary Sacks

Author


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Sauteed Shrimp and Vegetable Noodles Recipe
Sautéed Shrimp & Vegetable Noodles

by Mary Sacks

Most sautéed dishes will call for stock and if it doesn’t you will need it anyway.

Continue Reading

Clam Chowder Recipe
Clam Chowder with Shrimp & Bacon

by Mary Sacks

Looks great, right? Imagine it with ham, not bacon. Crab, not shrimp. A carrot for sweetness

Continue Reading

Tomato Soup Recipe
Tomato Soup

by Mary Sacks

No garden tomatoes? Not a problem. Make tomato soup anytime with canned and stewed tomatoes.

Continue Reading

Free Shipping on orders over $49.00