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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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) white kidney or cannellini beans, rinsed and drained |
1/2 cup frozen corn |
Directions:
1. In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through. Yield: 8 servings (2 quarts).
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