The Eat Food NOT Money Cookbook

Italian Vegetable Soup

To make this vegetable soup a vegetarian dish just substitute vegetable broth for the chicken broth. Also I always make my own broth using bouillon cubes but the canned broth is great too.

What you’ll need:

3 ½ c chicken broth
1 medium – large potato, peeled and cubed
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
½ c frozen peas
1 tsp Italian seasoning
½ tsp pepper
½ c small shell pasta, cooked and drained
1 can (14-½ oz) diced tomatoes, undrained

In a large saucepan, combine all the ingredients except the pasta and diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes. Cook and stir about 10 minutes or until it is heated through. Feeds 6.

Cost:
bouillon cubes – $1.89/jar of 20
potatoes – $2.00/5 lb bag
onion – $1.12
fresh carrots – $1.19
celery – $0.99
frozen peas – $1.68
seashell pasta – $1.89
diced tomatoes – $0.89
Total – $6.20

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February 7, 2009 - Posted by | -vegetarian (*or almost*), MAIN DISHES | , , , , , , , ,

3 Comments »

  1. It’s one of my favorites! And it’s easy to make too 🙂

    Comment by ♥ Kathy | February 8, 2009 | Reply

  2. Anything I’ve ever made with Italian seasoning is good, so I can wait to try this one.

    Comment by sherri | February 8, 2009 | Reply

  3. MMMMMMmmmmmmm…. I want some now. Yummy.Coco

    Comment by Coco | February 7, 2009 | Reply


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