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Tomato Vegetable Soup

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Tomato Vegetable Soup - not a complicated recipe, but is a rich tasting brew. The aroma of tomato together with the spices is the winning deal of this Tomato Vegetable Soup. Try this juicy, yummy Tomato Vegetable Soup.
  Vegetable oil 2 Pound
  Chopped mushrooms 1 Cup (16 tbs)
  Onion 1 , chopped
  Stalk celery 1 , chopped
  Dried thyme 1⁄2 Teaspoon
  Chicken stock 4 Cup (64 tbs)
  Canned tomatoes 19 Ounce
  Carrot 1 , finely chopped
  Parsnip 1 , finely chopped
  Fennel seeds 1 Pinch
  Canned chickpeas 1 Cup (16 tbs), drained
  Couscous 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

In large saucepan, heat oil over medium heat; cook mushrooms, onion, celery and thyme 5 minutes, stirring occasionally, until onion has softened.
Add stock, tomatoes, with their juice, the carrot, parsnip and fennel seeds, breaking up tomatoes with back of a spoon.
Bring to boil.
Reduce heat to medium low; simmer, covered, 30 minutes.
Stir in chick peas and couscous; cook, covered, 5 minutes or until couscous is tender.
Season with salt and pepper to taste.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1532 Calories from Fat 1362

% Daily Value*

Total Fat 154 g237.1%

Saturated Fat 20.3 g101.5%

Trans Fat 0 g

Cholesterol 4.8 mg1.6%

Sodium 550.5 mg22.9%

Total Carbohydrates 34 g11.5%

Dietary Fiber 5.9 g23.4%

Sugars 5.2 g

Protein 10 g19.3%

Vitamin A 49.8% Vitamin C 29.4%

Calcium 7.9% Iron 16.7%

*Based on a 2000 Calorie diet

Tomato Vegetable Soup Recipe