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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have never tasted a a good vegetable soup until I came across this recipe. It is simple to make and very healthy too. It has a nice clean taste, not heavy laden with a overwhelming thick tomato taste. Enjoy! Ingredients:
3 (14 ounce) cans chicken broth |
1 (16 ounce) package frozen mixed vegetables (i have been known to use a can or two of veg-all as a subsitute on occasion.) |
1 (14 ounce) can italian stewed tomatoes, undrained and chopped well |
1 can whole kernel corn |
2 tablespoons dried onion flakes |
1/4 teaspoon pepper |
2 cloves garlic, minced |
1/2 cup elbow macaroni, uncooked |
Directions:
1. Combine the first 7 ingredients in Dutch Oven; cover and bring to a boil.
2. Stir in pasta; reduce heat and simmer, uncovered, 20 minutes or until pasta is tender.
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