Macaroni Vegetable Soup Recipe

Macaroni Vegetable Soup Recipe photo by Taste of Home

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In Hebron, Indiana, Edna Hoffman created this colorful veggie soup with a hint of cayenne. A nice change of pace from heavy cream soups, this hearty yet healthy combination can be served as a side dish or light meal.

This recipe is:

Quick

Diabetic Friendly

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Macaroni Vegetable Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1 medium zucchini, julienned
1/2 cup finely chopped onion
1 medium carrot, halved and thinly sliced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1 cup tomato or vegetable juice
1/2 cup uncooked elbow macaroni
1/8 to 1/4 teaspoon cayenne pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup frozen corn

Directions

In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through. Yield: 8 servings (2 quarts).

Nutritional Analysis: 1 cup (prepared with reduced-fat butter and reduced-sodium chicken broth) equals 96 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 325 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch.

Originally published as Macaroni Vegetable Soup in Quick Cooking March/April 2005, p45