Quick Vegetable Soup Recipe
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Quick Vegetable Soup Recipe

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While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 quart chicken broth or stock
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped cabbage
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • Dash sugar
  • 1/4 cup uncooked elbow macaroni
  • 1 cup leftover cubed cooked chicken or beef roast

Nutritional Facts

1 cup: 116 calories, 2g fat (1g saturated fat), 21mg cholesterol, 796mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 11g protein.


  1. In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through. Yield: 6 servings.
Originally published as Quick Vegetable Soup in Country Woman September/October 1991 , p37

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clyn User ID: 4083138 266293
Reviewed May. 24, 2017

"I added 1/2 t oregano instead of basil, no sugar, 3/4 t salt, and canned chicken. Really great, fast, healthy soup!!!"

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