Ingredients:
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1 TBSP olive oil
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1 onion, chopped
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2 carrots, sliced
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1 red pepper, chopped
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1 (16 ounce) can diced plum tomatoes
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2 teaspoons Italian seasoning
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3 cubes beef bouillon
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1 can tomato sauce
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6 cups water
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2 zucchinis, quartered & sliced
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1 cup frozen veggies
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1/2 cup feta cheese
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1 teaspoon garlic salt
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grated Parmesan cheese (optional)
Directions:
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Heat oil in a large stock pot over medium-high heat sauté onion, carrot and red pepper until onion is translucent and carrots and red pepper are tender, about 6 minutes.
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Stir in tomatoes and Italian seasoning. Cook 5 more minutes, stirring frequently.
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Add bouillon cubes, water and tomato sauce to vegetables and stir. Adjust heat to a medium simmer and cook for about 10 minutes, stirring frequently.
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Add zucchini, frozen veggies, sprinkle with garlic salt and cook until tender, about 7 minutes.
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Stir in feta cheese, stir. Serve with grated Parmesan cheese.
Serves 6
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