January 8, 2010

Circles and Squares Vegetable Pasta Soup

1 32 oz. vegetable broth
1 c. medium size pasta
2 c. frozen diced hash brown potaotes with onions and peppers
2 c. frozen peas and carrots
1 14.5 oz. can diced tomatoes with green chilies

In a large covered saucepan bring broth to boiling. Add pasta, potatoes, peas and carrots, and undrained diced tomatoes. Return to boiling. Reduce heat and simmer, covered for 10-15 minutes or until pasta is tender. Serves 4.

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