Hearty Macaroni Vegetable Soup Recipe

4 1 1
Hearty Macaroni Vegetable Soup Recipe
Hearty Macaroni Vegetable Soup Recipe photo by Taste of Home
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Hearty Macaroni Vegetable Soup Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 94 calories, 1g fat (0 saturated fat), 0 cholesterol, 944mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 4g protein.

  • 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
  1. 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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gramx5 User ID: 2475718 108499
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!"

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