Tomato soup with vegetables and pasta in a slow cooker

Light, delicious vegetable soup with pasta!

The author of the recipe

Tomato soup with vegetables and pasta in a slow cooker

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Tomatoes (Meaning 1 can of peeled tomatoes in their own juice)

200

Bell pepper (Red)

Potatoes (average)

Onion

Garlic

Carrots

Pasta (Durum wheat pasta)

100

Water

1.5

Salt

to taste

Vegetable oil

Ground black pepper

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 11 % 1 g

Carbohydrates 78 % 7 g

39 kcal

GI: 57 / 43 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare all the necessary ingredients. Chop the onion, chop the garlic. Grate the carrot on a coarse grater. Peel the potatoes and cut them into small cubes. Wash the bell pepper, dry it and cut into cubes.
Step 2:
Lubricate the bowl of the slow cooker with vegetable oil, put the onion, fry a little in the "frying" mode, add garlic, carrots.
Step 3:
Fry vegetables for 15 minutes.
Step 4:
Add bell peppers and tomatoes, fry for another 10 minutes.
Step 5:
Add water and potatoes. Add salt and pepper to taste, stir well. Set the program "soup" for a time of 1 hour and 30 minutes.
Step 6:
Pasta is added half an hour before the end of the program.
Step 7:
It turns out a wonderful lean soup.
Step 8:
Pour on plates, add herbs to taste. Bon appetit!

Hot food with vegetable oil is allowed on Saturday and Sunday during Lent. An unusual and satisfying soup, despite the lack of meat in it. The soup turns out to be thick, with a rich taste. A classic combination of tomatoes with pasta and herbs! Perfectly satisfies hunger and at the same time does not harm the figure.