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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This simple, chunky soup is low in calories, Betty Claycomb of Alverton, Pennsylvania jots. The beef broth's seasoned nicely, while the spinach adds a refreshing difference. Ingredients:
2 medium carrots, chopped |
1 cup chopped cabbage |
1 celery rib, thinly sliced |
1 small onion, chopped |
1 garlic clove, minced |
2 teaspoons canola oil |
3 cups water |
1 can (14-1/2 ounces) italian stewed or diced tomatoes, undrained |
3 beef bouillon cubes |
1 cup torn fresh spinach |
2/3 cup cooked elbow macaroni |
1/4 teaspoon pepper |
Directions:
1. In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through. Yield: 5 servings.
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