↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
1 28-ounce can of petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 1/2 inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3 to 4 celery stalks, for about 2 cups chopped
1 1/2 tablespoons tomato paste
1/2 teaspoon each hot red-pepper flakes, sea salt and freshly ground black pepper
2 tablespoons olive oil
Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat. As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary. Boil 10 minutes, or until the pasta and vegetables are tender. Simmer on low until ready to serve. Makes 8 servings.
view more member recipes
GREEK VEGETABLE SOUP
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
1 28-ounce can of petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 1/2 inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3 to 4 celery stalks, for about 2 cups chopped
1 1/2 tablespoons tomato paste
1/2 teaspoon each hot red-pepper flakes, sea salt and freshly ground black pepper
2 tablespoons olive oil
Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat. As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary. Boil 10 minutes, or until the pasta and vegetables are tender. Simmer on low until ready to serve. Makes 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Greek Chicken & Vegetable Ragout
by ICOOK2
1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges 2 pounds
by ICOOK2
1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges 2 pounds
Greek Chicken And Vegetable Packets
by sgre52160
4 boneless, skinless chicken breasts 1 (14 1/2 oz) can diced tomatoes with garlic and onion 1 tsp salt 1 (4 oz) pkg crumbled feta cheese 1 can cut green beans, drained 2 tsp dried oregano 1/4 ts
by sgre52160
4 boneless, skinless chicken breasts 1 (14 1/2 oz) can diced tomatoes with garlic and onion 1 tsp salt 1 (4 oz) pkg crumbled feta cheese 1 can cut green beans, drained 2 tsp dried oregano 1/4 ts
Greek Wedding Soup
by sgre52160
Two 32-ounce containers (8 cups) chicken broth 3/4 pound ground lamb or beef 2/3 cup finely chopped flat-leaf parsley 1/3 cup breadcrumbs 1/4 cup feta cheese, chopped or crumbled 1 large egg
by sgre52160
Two 32-ounce containers (8 cups) chicken broth 3/4 pound ground lamb or beef 2/3 cup finely chopped flat-leaf parsley 1/3 cup breadcrumbs 1/4 cup feta cheese, chopped or crumbled 1 large egg
Greek Egg-lemon Chicken Orzo Soup
by Cesium
A small roaster/fryer chicken; 4 to 5.5 pounds. Remove neck and giblets. Remove any fatty tissue. Two large onions; quartered. Celery stalks, your choice how many. Two or three carrots. (You'll
by Cesium
A small roaster/fryer chicken; 4 to 5.5 pounds. Remove neck and giblets. Remove any fatty tissue. Two large onions; quartered. Celery stalks, your choice how many. Two or three carrots. (You'll
view more member recipes