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Big Batch Veggie Soup


Ingredients

  • 4 large carrots peeled and chopped
  • 4 ribs celery, chopped
  • 1 medium onion finely chopped
  • 2 (14 oz) canned, diced tomatoes
  • 2 cans red kidney beans, NOT drained
  • 2 cans white beans, NOT drained
  • 2 cups chopped green beans, fresh or frozen
  • 10 cups low sodium vegetable or beef broth
  • 1 lb rigatoni pasta
  • 2 cup tomato sauce
  • 3 Tbsp tomato paste
  • 2 tsp salt (more if needed to taste)
  • 4 tsp minced garlic
  • 2 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp black pepper

Instructions

In 8 qt stockpot on medium heat add carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika, and pepper and stir to combine. Cover and cook on low for 1hour, until vegetables and beans are tender.  You can add more broth or water depending on desired thickness. Add pasta and continue to cook for another 20-30 minutes until pasta is cooked. Serve immediately or keep on warm until ready to serve.

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