Hearty Vegetable and Macaroni Soup recipe

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Ingredients

2 tablespoons olive oil
1 large white onion, minced
6 cups chicken broth
6 cups tomato juice
2 cups canned diced tomatoes
1 cup water
2 white potatoes, cubed
1 cup cauliflower florets
1 cup diced celery
2 tablespoons herbes de Provence
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
2 bay leaves
1 cup elbow macaroni

Nutrition Info

144 calories
carbohydrate: 26.3 g
cholesterol: : -
fat: 3 g
fiber: 3.2 g
protein: 4.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1183.3 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a large soup pot over medium-low heat, cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot, bring to a boil.

  2. Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot, reduce heat, cover, and simmer, stirring occasionally, for 1 hour.

  3. Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat, let stand for 5 minutes before serving.

Recipe Yield

5 quarts

Recipe Note

Nothing fancy here, just a simple, great comfort food for a long Canadian winter. I used to come inside to this piping hot soup after a day on the outdoor rink. Serve with bread or crackers.

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