About this recipe:This hearty vegetable soup makes a large quantity, making it perfect for freezing. You can also add leftover roast beef from your Sunday roast to give it extra heartiness. Substitute chicken or vegetable stock for the beef stock if desired. Serve with thick slices of granary bread for an easy and satisfying meal.
2.25L beef stock
1 (400g) tin chopped tomatoes
4 carrots, chopped
2 large potatoes, peeled and chopped
3 sticks celery, chopped
1 onion, chopped
170g frozen sweetcorn kernels
150g chopped fresh green beans
1/4 tablespoon ground black pepper
1/2 teaspoon salt
170g pasta shells
120g grated Cheddar cheese
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Method Prep:20min › Cook:35min › Ready in:55min
In a large saucepan, combine the stock, passata, chopped tomatoes, carrots, potatoes, celery, onion, sweetcorn, green beans, pepper and salt. Bring to the boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
Yum! Just did this for dinner with leftover roast beef from yesterday and it was a big hit with the whole family. Really simple to do and a great Monday night supper. Left out the green beans and celery simply because I didn't have any, but added mushrooms instead and they worked just fine. Will deffinitely be cooking again! - 12 Dec 2011