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Macaroni Vegetable Soup Recipe

Macaroni Vegetable Soup Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

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

  • 1. 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 Facts

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.