#tomatobroth

A hearty vegan stew packed with earthy mushrooms, wholesome barley, and aromatic roasted garlic, simmered in a flavorful tomato broth.

Ingredients: 2 cups mushrooms, sliced. 1 cup barley. 1 onion, diced. 4 cloves garlic, minced. 4 cups vegetable broth. 1 can diced tomatoes. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Preheat oven to 400F 200C. Toss sliced mushrooms with olive oil, minced garlic, salt, and pepper on a baking sheet. Roast mushrooms in preheated oven for 20 minutes, or until golden brown. In a large pot, heat olive oil over medium heat. Add diced onion and saut until translucent. Add barley, vegetable broth, diced tomatoes, tomato paste, thyme, and rosemary to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until barley is cooked and stew is thickened. Stir in roasted garlic mushrooms and simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

A tasty dish with Creole influences that is made with smoky sausage, tender cabbage, and a mix of peppers that are cooked in a rich tomato and chicken broth. Spread over cabbage, this dish is hearty and comforting, with a hint of spice and a Southern feel.

Ingredients: 1 medium head of cabbage, chopped. 1 lb smoked sausage, sliced. 1 large onion, diced. 1 bell pepper, thinly sliced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1 cup chicken broth. 1 teaspoon Creole seasoning. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 2 tablespoons vegetable oil. Green onions for garnish.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Put in the smoked sausage and cook it on both sides. Take it out and set it aside. Add the onions, bell pepper, and garlic to the same pan and cook them until they get soft. Put in the chopped cabbage and cook until it starts to wilt a bit. Add the chicken broth and diced tomatoes with their juice. Salt, black pepper, and Creole seasoning can be used to season the food. For 20 to 25 minutes, or until the cabbage is soft, cover and simmer. Add the smoked sausage that has been browned back to the pan and stir it all together. Put the food back in the oven for another 10 minutes. If you need to, change the seasoning. Add green onions on top and serve hot. Have fun with your smothered cabbage with peppers and smoked sausage!

Prep Time: 15 minutes

Cook Time: 35 minutes

Keto Italian Meatball Tomato Soup is a hearty and comforting meal that is great for cold nights. The tender meatballs are full of flavor, and the rich tomato broth goes well with them. Plus, it's keto-friendly, so it's even better. The whole family will love this meal.

Ingredients: 1 lb ground beef. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 large egg. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 2 tbsp olive oil. 1/2 onion, diced. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 4 cups beef broth. 1 tsp Italian seasoning. 1/4 cup fresh basil leaves, chopped. 1/4 cup heavy cream optional. Fresh basil leaves for garnish.

Instructions: Ground beef, almond flour, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Use your hands to form the meat into small balls. Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and cook until the onion is soft. Mix tomato paste, beef broth, and Italian seasoning together in a pot. Bring to a low boil. Put the meatballs in slowly and let them cook for 15 to 20 minutes, until they are fully cooked. When you're done, add the heavy cream and chopped basil leaves. Let it cook for five more minutes. If you need to, add more salt and pepper to taste. Add fresh basil leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Slow Cooker Italian Meatball Stew is a hearty and tasty meal that is great for a cold night. In a rich tomato broth, it has Italian sausage, meatballs, vegetables, and herbs.

Ingredients: 1 lb Italian sausage. 1 lb frozen meatballs. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, sliced. 2 stalks celery, sliced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 4 cups beef broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 cup small pasta such as ditalini or small shells. 1 cup frozen peas. Grated Parmesan cheese for serving.

Instructions: The Italian sausage should be cooked in a pan until it turns brown. Get rid of extra fat. In a slow cooker, add the diced onion, minced garlic, sliced carrots, sliced celery, diced tomatoes, tomato sauce, beef broth, salt, pepper, dried basil, dried oregano, and dried thyme. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the pasta and frozen peas thirty minutes before you serve. Keep cooking until the pasta is soft. Put grated Parmesan cheese on top and serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

It's easy to make and tastes great on a cold night in with this Old Fashioned Tomato Dumplings Soup. When you mix sour tomato broth with fluffy dumplings, you'll feel warm all the way through.

Ingredients: 6 cups tomato juice. 1 cup water. 1/4 cup unsalted butter. 1 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 cup milk. 2 cups diced tomatoes. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions.

Instructions: In a large pot, combine tomato juice and water. Bring to a boil. In a separate saucepan, melt butter over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder to form a roux. Gradually whisk in milk until smooth. Cook and stir until thickened, about 2 minutes. Stir the roux mixture into the boiling tomato juice. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add diced tomatoes, parsley, and green onions. Simmer for an additional 5 minutes. Serve hot, garnished with additional chopped parsley and green onions if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and flavorful soup featuring tender white beans in a spicy tomato broth, perfect for warming up on chilly days.

Ingredients: 1 cup dried white beans, soaked overnight. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 1 can 14 ounces diced tomatoes. 4 cups vegetable broth. Salt and pepper to taste. Chopped fresh parsley, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and cook until the onion turns clear. Cut up some red bell pepper, smoked paprika, and cayenne pepper, and add them to the pan. Cook for two to three minutes, or until the food smells good. Wash and soak the white beans. Then, add the diced tomatoes and vegetable broth. Turn down the heat and let it simmer for 45 to 60 minutes, or until the beans are soft. Add pepper and salt to taste. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 60 minutes

This one-skillet pasta dish combines savory Italian sausage with hearty white beans and pillowy gnocchi, all simmered in a flavorful tomato broth. It's a comforting and satisfying meal that's perfect for busy weeknights.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 1 can 15 oz white beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 cup chicken broth. 1 tsp dried oregano. 1/2 tsp dried thyme. Salt and pepper to taste. 1 package 16 oz gnocchi. 1 cup shredded mozzarella cheese. Fresh parsley, chopped, for garnish.

Instructions: In a large skillet, cook the sausage over medium heat until browned, breaking it into crumbles with a spoon. Add the chopped onion and minced garlic to the skillet. Cook until onion is softened and translucent, about 3-4 minutes. Stir in the white beans, diced tomatoes with juices, chicken broth, dried oregano, dried thyme, salt, and pepper. Bring to a simmer. Add the gnocchi to the skillet, stirring gently to combine. Cover and cook for about 5-7 minutes, or until gnocchi is tender and heated through. Sprinkle shredded mozzarella cheese over the top. Cover and let it melt for a couple of minutes. Garnish with fresh chopped parsley before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes