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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 stalks celery, chopped |
3 cloves garlic, minced |
1 cup carrot, chopped |
1 medium zucchini, chopped |
2 ears corn, cut kernels off ears |
4 medium potatoes, chopped |
4 medium tomatoes, peeled,seeded and chopped |
6 cups tomato sauce |
6 cups chicken broth |
1/2 cup fresh basil leaf, chopped |
1 tablespoon fresh thyme, minced |
2 bay leaves |
salt and pepper |
1 cup penne pasta (optional) |
1 dash cumin (optional) |
Directions:
1. Saute onions, celery and garlic in the olive oil in the bottom of a dutch oven or other soup pot.
2. When tender, add remaining ingredients.
3. Simmer 15-20 minutes until vegetables are tender.
4. Add cooked penne pasta to soup if desired.
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