Garlic Vegetable Soup recipe

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Ingredients

2 tablespoons olive oil
2 carrots, chopped
2 stalks celery, chopped
¼ medium head cabbage, shredded
6 cups chicken broth
2 (14.5 ounce) cans peeled and diced tomatoes
3 ½ cups water
1 cup elbow macaroni
3 cloves garlic, minced
½ teaspoon ground black pepper

Nutrition Info

193.7 calories
carbohydrate: 23.6 g
cholesterol: : -
fat: 6.3 g
fiber: 3.5 g
protein: 9.1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1008.7 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.

  2. Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.

  3. Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.

Recipe Yield

6 servings

Recipe Note

This is a great tasting soup recipe shown to me by my Auntie Ethel Sabourin. It's a vegetable soup, but you add the garlic at the end to give it a strong garlicky flavor.

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