- 10 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups diced carrots
- 1 1/2 cups diced potatoes
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup frozen corn kernels
- 1 cup chopped fresh green beans
- 1/4 tablespoon ground black pepper
- 1/2 teaspoon salt
- 1 1/2 cups seashell pasta
- 1 cup shredded Cheddar cheese
- In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
- Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
06/03/2019
recipepes.com
beefy vegetable soup, recipe
PT15M
PT1H
5
455 calories
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