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Tomato Soup With Peas And Pasta Ears

28 oz can whole peeled tomatoes
3 cups water
1 can sweet peas
1 1/2 cup cooked pasta ears
1 medium size onion sliced
2 medium size carrots peeled and shredded
1 table spoon fresh parsley chopped
4-6 cloves garlic chopped
1 tea spoon Dijon mustard
1/2 table spoon salt
4-6 whole black pepper
4-6 whole all spice
3 Bay leaves
2 spoons light ranch deep
1 table spoon Olive oil

Preparation time: 10 min
Cooking time: 20 min

Sauté sliced onion and shredded carrots in dip oiled none stick pan for 3 min on medium heat. Add garlic and sauté for 2 more min. Add tomatoes, water, peas, mustard, ranch dip, salt and spices and cook for 15 min. Add cooked pasta ears and continue simmer for 5 min on small heat. Add fresh parsley and serve with light sour cream.

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