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Ingredients:
3 cans, whole peeled tomatoes (32oz cans)
1 can red kidney beans (16 oz)
1 large diced onion
2 large sliced carrots
2 large peeled and diced baking potatoes
1 medium sized zucchini, unpeeled and sliced
1 bunch of broccoli florettes seperated
1 stalk of diced celery
salt and black ground pepper to taste
red pepper sauce (to taste-suggested use 3 Tablespoons)


Fill large cooking pan or crock pot with the above ingredients. Cook on medium heat until the vegetables are tender or low setting on crock pot.

Serve hot in bowls with hot baking powder biscuits or bread and butter.

Variations:
* Instant rice can be used in place of potaotes using approximately 1 cup of rice
* Yellow summer squash can be used in place of the zuchini or in addition to it
* Green beans can be used or corn if more vegetables are wanted