Quick Vegetable Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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.
Ingredients
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1 quart chicken broth or stock
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1 can (14-1/2 ounces) diced tomatoes
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1/2 cup chopped onion
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1/2 cup chopped cabbage
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1 package (10 ounces) frozen mixed vegetables, thawed
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1/2 teaspoon dried basil
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1/8 teaspoon pepper
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Dash sugar
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1/4 cup uncooked elbow macaroni
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1 cup leftover cubed cooked chicken or beef roast
Directions
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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.
Nutrition Facts
1 cup: 116 calories, 2g fat (1g saturated fat), 21mg cholesterol, 796mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 11g protein.
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