Now that we’re in the Fall season, it’s time to get back into the soup recipes. Here is a great one that is hearty and filling but incorporates a variety of vegetables!

Ingredients:

• 32 oz. organic free range chicken broth
• 1 1/2c water
• 1 14.5 oz. can 100% natural diced tomatoes
• 2 c frozen mixed vegetables
• 1 c fresh carrots, chopped
• 2 stalks celery, chopped
• 1 potato, peeled and cubed
• 1 1/2 c multi-grain penne pasta
• 1/4 tsp parsley
• 1/4 tsp thyme
• 1 clove garlic, chopped
• 1/2 c red onion, chopped
• 1/4 tsp paprika
• salt & pepper to taste
• shredded cheddar cheese to top

Directions:

1. Add all ingredients except pasta and cheese to a large pot. Bring to a boil. Reduce heat and simmer for 30-40min.
2. Add pasta, cook for additional 30 min.
3. Top with shredded cheddar cheese.

Makes 4-6 large bowls. Recipe adapted from original recipe by Natural Promise