Veg Soup Recipe

• 2 Carrots (large, peeled)
• 2 Potatoes (white, about 1/2 lb)
• 3 Celery (ribs, and leaves)
• 28 oz Tomatoes (stewed, whole)
• 1/2 cup Pasta ( any small shape)
• 1 Onion (white)
• 1 Zucchini (optional)
• 1 tsp Sugar (brown)
• 1/4 cup Parsley (chopped)
• 3 cups Vegetables Broth
• 1 Bay leaf
• Pepper
• Salt

• Cut all the vegetables except tomatoes into small sized pieces and add to a large soup pot or deep bottomed vessel.
• Mix tomatoes and their juice along with the brown sugar to the pot.
• Mix broth, parsley, bay leaf, pepper and salt.
• Boil them on low heat and allow soup to simmer for 30 minutes.
• Check the vegetables to ensure they are done to your liking.
• Add the pasta and remove the bay leaf.