Ingredients

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

Instructions

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

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

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