Italian Vegetable Soup

This is a really easy Taste of Home recipe.  I doubled it so that there would be plenty for lunches during the week.

2 (14 1/2 oz each) cans reduced sodium chicken or vegetable broth

1 medium potato, peeled and cubed

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1/2 cup frozen peas

1 bay leaf (didn’t have any so left it out)

1 teaspoon Italian seasoning

1/8 teaspoon pepper

1/2 cup small shell pasta, cooked and drained (unless putting in crock pot then leave uncooked) (I used elbow macaroni)

1 (14 1/2 oz) can diced tomatoes, undrained

1  In a large saucepan, combine broth, vegetables, bay leaf, Italian seasoning and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15 – 20 minutes or until vegetables are crisp tender.

2  Add pasta and tomatoes and heat through.  Discard bay leaf.

(Or you can put all ingredients into a crock pot except the uncooked pasta and cook on high for 3 – 4 hours or on low for 6 – 8 hours.  Add uncooked pasta last 30 minutes of cooking time.)

Yield 6 servings, 1 serving = 1 cup and about 108 calories

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