Tomato Vegetable Soup Recipe

Tomato Vegetable Soup - not a complicated recipe, but is a rich tasting brew. The aroma of tomato together with the spices is the winning deal of this Tomato Vegetable Soup. Try this juicy, yummy Tomato Vegetable Soup.

Summary

Difficulty LevelEasyServings6
CuisineCourse
Main Ingredient

Ingredients

 Vegetable oil2 Pound
 Chopped mushrooms1 Cup (16 tbs)
 Onion1 , chopped
 Stalk celery1 , chopped
 Dried thyme1⁄2 Teaspoon
 Chicken stock4 Cup (64 tbs)
 Canned tomatoes19 Ounce
 Carrot1 , finely chopped
 Parsnip1 , finely chopped
 Fennel seeds1 Pinch
 Canned chickpeas1 Cup (16 tbs), drained
 Couscous1⁄4 Cup (4 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1532 Calories from Fat 1362

% Daily Value*

Total Fat 154 g237.1%

Saturated Fat 20.3 g101.5%

Trans Fat 0 g

Cholesterol 4.8 mg

Sodium 550.5 mg22.9%

Total Carbohydrates 34 g11.5%

Dietary Fiber 5.9 g23.4%

Sugars 5.2 g

Protein 10 g19.3%

Vitamin A 49.8% Vitamin C 29.4%

Calcium 7.9% Iron 16.7%

*Based on a 2000 Calorie diet

Directions

In large saucepan, heat oil over medium heat; cook mushrooms, onion, celery and thyme 5 minutes, stirring occasionally, until onion has softened.
Add stock, tomatoes, with their juice, the carrot, parsnip and fennel seeds, breaking up tomatoes with back of a spoon.
Bring to boil.
Reduce heat to medium low; simmer, covered, 30 minutes.
Stir in chick peas and couscous; cook, covered, 5 minutes or until couscous is tender.
Season with salt and pepper to taste.
Stir in parsley.
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