Garden Tomato Vegetable Soup

• 5 cups vegetable stock
• 1 cup tomato puree
• 2/3 cup water
• 1/3 cup small semolina pasta
• 1 (14 ounce) can diced tomatoes
• 1 1/2 cups frozen sweet whole kernel corn
• 1 1/2 cups crinkle cut frozen carrots
• 5 stalks celery hearts, chopped
• 1 sliced red bell pepper
• 1 small zucchini, thinly sliced
• 1 tablespoon garlic salt
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, finely chopped

1. Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
2. Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
3. Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
4. After all vegetables have been chopped/sliced, add to mixture.
5. Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!

vegetable stock, tomato puree, water, pasta, tomatoes, frozen sweet, carrots, stalks celery, red bell pepper, zucchini, garlic salt, extra virgin olive oil, yellow onion

Taken from www.food.com/recipe/garden-tomato-vegetable-soup-153375 (may not work)