Directions:
- Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
- 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.
- Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
- After all vegetables have been chopped/sliced, add to mixture.
- Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.75 Kcal (1854 kJ) | ||
| Calories from fat | 20.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Sodium | 17040.92mg | 710% | |
| Potassium | 172.69mg | 4% | |
| Total Carbs | 86.09g | 29% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 4.6mg | 25% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 197.31 Kcal (826 kJ) | ||
| Calories from fat | 9.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 3% | |
|---|---|---|---|
| Sodium | 7594.18mg | 710% | |
| Potassium | 76.96mg | 4% | |
| Total Carbs | 38.37g | 29% | |
| Sugars | 1.06g | 9% | |
| Dietary Fiber | 0.71g | 6% | |
| Protein | 0.55g | 2% | |
| Vitamin C | 6.9mg | 26% | |
| Vitamin A | 0.5mg | 36% | |
| Iron | 2mg | 25% | |
| Calcium | 5.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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