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

• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 50G Pepper Black Ground BWFO
• 450G Northern Pasta Co. Conchigliette, 450G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 12.5 Kg Top-Op Cooking Salt 12.5kg

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 celery, 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!