Macaroni Vegetable Soup
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.
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) cannellini beans, rinsed and drained
- 1/2 cup frozen corn
Reviews
I don't use the zucchini;substitute ham sometimes instead. Kids and I really like it. Husband is not a huge fan, but that's just him!
No comment left