Hearty Vegan Tomato Vegetable Soup Recipe

About this recipe

A comforting and nutritious vegan soup packed with fresh vegetables and elbow macaroni, perfect for a satisfying dinner. This dish is easy to prepare and ideal for those seeking a wholesome plant-based meal.

Ingredients

• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 200 g Orange Carrot (Gajar)
• 100 g Sambar Onion Peeled
• 400 g Pastazara Peeled Tomatoes In Tomato Juice
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 50 g On1Y Black Peppercorns With Grinder
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Bring a large pot of water to a boil and cook 1 cup of elbow macaroni for 8-10 minutes or until al dente. Drain and rinse under cold water to stop the cooking process.
2. 2. In a separate large pot, add 6 cups of water and bring to a boil. Add 2 cups of diced carrots, 2 cups of chopped bell pepper, and 1 finely chopped onion. Cook for 15-20 minutes or until the vegetables are tender.
3. 3. Stir in 2 cups of diced tomatoes and 2 cups of tomato sauce. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting seasoning to taste.
4. 4. Add the cooked macaroni to the pot and stir well to combine all ingredients.
5. 5. Reduce the heat to low and let the soup simmer for 20-30 minutes, allowing the flavors to meld together.
6. 6. Serve the soup hot, garnished with fresh herbs if desired. Enjoy your hearty vegan dinner!