Vegetable Soup I

Name: Vegetable Soup I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters beef broth; 425 grams tomato sauce; 411 grams diced tomatoes; 355 milliliters diced carrots; 237 milliliters chopped celery; 0 teaspoons ground black pepper; 118 milliliters chopped onion; 296 milliliters diced potatoes; 1 teaspoons salt

Vegetable Soup I is a gluten free, dairy free, and whole 30 recipe with 8 servings. One serving contains 77 calories, 5g of protein, and 1g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of onion, potatoes, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. It works well as an inexpensive soup. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large saucepan or Dutch oven, combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in salt.

Ingredients you will need

Tomato Sauce