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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is a great tasting soup recipe shown to me by my Auntie Ethel Sabourin. It's a vegetable soup, but you add the garlic at the end to give it a strong garlicky flavor. Ingredients:
2 tablespoons olive oil |
2 carrots, chopped |
2 stalks celery, chopped |
1/4 medium head cabbage, shredded |
6 cups chicken broth |
2 (14.5 ounce) cans peeled and diced tomatoes |
3 1/2 cups water |
1 cup elbow macaroni |
3 cloves garlic, minced |
1/2 teaspoon ground black pepper |
Directions:
1. Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
2. Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
3. Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.
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