With just moments of prep time, this hearty soup truly couldn't be easier to make. Simply open up the ingredients, pour 'em in and dinner's practically done! Metzel Turley - South Charleston, West Virginia
- 1 package (1.4 ounces) vegetable soup mix
- 1 envelope (.6 ounce) cream of chicken soup mix
- 2 cans (5-1/2 ounces each) spicy tomato juice
- 4 cups water
- 2 cans (15 ounces each) mixed vegetables, drained
- Dash crushed red pepper flakes
- Dash dried minced garlic
- 1/2 cup uncooked elbow macaroni
- In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally. Yield: 7 servings.
Originally published as Macaroni Vegetable Soup in Simple & Delicious March/April 2009, p53
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Reviewed Aug. 30, 2013
"I used frozen vegetables instead of canned (prefer the flavor) so it took a little longer to cook, but I'd say win-win!"