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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is my mother's vegetable soup recipe. I like to make a big batch on Sundays when I have plenty of time to cut and chop all the vegetables. Then, during the week, I dish up a bowl and reheat it for dinner in no time flat. It really comes in handy after I've been working out and I'm too tired to cook a big meal. -Dorothy Duder, Burbank, Calif. Ingredients:
2 tablespoons olive oil |
2 cups chopped onion |
5 garlic cloves, minced |
2 cups chopped celery (about 4 stalks) |
2 cups (2-inch) cut green beans (about 1/2 pound) |
1 1/2 cups fresh corn kernels (about 3 ears) |
1 cup thinly sliced carrot |
1 medium zucchini, halved lengthwise and sliced (about 1 cup) |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried rosemary |
4 (14 1/4-ounce) cans fat-free beef broth |
1 (15-ounce) can kidney beans, drained |
4 cups chopped seeded tomato |
2/3 cup uncooked elbow macaroni (about 3 ounces) |
1 (8-ounce) can no-salt-added tomato sauce |
2 cups shredded green cabbage |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
1 cup grated parmesan cheese |
Directions:
1. Heat oil in a stockpot over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni, and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pasta is done. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.
2. Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.
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