Salad Tomato Soup Pasta

Prepare the salad to your choice as you like it. My salad here contains: sliced onions, quartered cherry tomatoes,quartered sliced green bell pepper, and organic mixed salad (washed before you put in your bowl even if the package said it's been washed)


The salad itself

Then I cooked the tomato soup pasta. I used the easy way out that is using a small can of condensed tomato soup with 'u' demarkation. Then I saute the onions, chillies, beef franks (sliced thickly), sprinkle 'no-salt' into the pot, chopped onions about 1 tbsp., and add a little water so that it won't burnt. Then I added about 2 tbsp of spagetti sauce to thicken it. You don't really need to add vegetarian spagetti sauce, it's optional. Later I add more water and pour the cleaned garbanzo beans about 2 tbsp into the pot. After that add the pasta, any kind of pasta you want. Then add the can tomato soup into the pot and add more water. Cover the pot and cook for about 10 minutes until the pasta and garbanzo beans cook.

Caution: Always check the pot so that the soup won't overflow.

The cooked tomato soup pasta can be stored for 3 days in the refrigerator.
You can also eat the salad by itself, and the tomato pasta soup by itself or mixed it as shown below. This was my dinner!! Yumsss!!

Enjoy!!


Hearty Tomato Soup Salad