| 15 | 40 | 305 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 2 tbsp | Butter, grass fed, unsalted (or oil) |
| 1 onion(s) | Sweet onion (diced) |
| 3 medium | Carrots (diced) |
| 1 large stalk(s) | Celery (sliced, optional) |
| 1 large | Russet potato (diced) |
| 1 large potato | Sweet potato (diced) |
| 1 cup | Cauliflower (florets or 1 small red bell pepper, diced) |
| 8 cup | Chicken broth (stock) (or vegetable stock) |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 2 tbsp | Tomato paste, canned |
| 1 cup | Frozen green peas |
| 1 cup | Freeze dried sweet corn |
| 1 cup elbows | Pasta, macaroni, elbow, cooked (or alphabet pasta) |
In a large stockpot or dutch oven, heat the butter over medium heat. Add the onion, carrots, celery, potatoes, and cauliflower/red pepper, and cook about 5 minutes, stirring a few times during that time. Add the broth, diced tomatoes, tomato paste, salt, and pepper. Bring to a boil, then reduce the heat, cover the soup, and cook another 20 minutes. Stir in the pasta and cook 5 more minutes. Stir in the peas and corn and cook about five more minutes, until the peas and corn are heated throughly. Enjoy!
Notes: To make this a vegan soup, use oil instead of butter and vegetable stock instead of chicken stock.
| Grain | 0.4 |
| Meat Alternative | 0.2 |
| Vegetables | 4.0 |
