Sunday, August 4, 2013

MSPI Tomato Vegetable Soup

I found this recipe on

 With a few simple modifications, it was MSPI friendly. You have to be pretty cautious of bouillon as it often contains dairy and/or soy. I found this brand at several of the natural grocery stores in town as well as on Amazon. It is a little pricy but I have used it several times with good success.

Delicious Tomato Vegetable Soup (adapted from

1 (28 ounce) can tomato sauce (Hunt's brand is MSPI safe)
5 cups water
1 cubes vegetable bouillon (Rapunzel Vegan Vegetable Bouillon with Herbs is the brand I used)
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning - Hyvee Brand
1 1/2 teaspoons dried parsley
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot red pepper sauce (I used Trader Joe's Chili Pepper Sauce - chili peppers, distilled vinegar, sugar, spices, xanthan gum. They recently added that this is made on shared equipment with wheat, eggs, soy & fish. I used it anyway as I put just a splash in and the ingredients weren't dairy or soy directly.)
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
1/2 cup uncooked Trader Joe's Orecchiette pasta

In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

We liked this. I am not sure it even needs the pasta and I might consider adding mushrooms and maybe using my immersion blender a bit next time. YUM! Ate half and put the rest in the freezer for a more tired evening. 

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