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Hearty Vegetable and Macaroni Soup


"Nothing fancy here, just a simple, great comfort food for a long Canadian winter. I used to come inside to this piping hot soup after a day on the outdoor rink. Serve with bread or crackers."
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1 h 40 m servings 153 cals
Original recipe yields 10 servings (5 quarts)

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  1. Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
  2. Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
  3. Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.

Nutrition Facts

Per Serving: 153 calories; 3.3 g fat; 26.9 g carbohydrates; 4.7 g protein; 3 mg cholesterol; 1759 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Tasty soup. easy. Would add some green veggies next time

I made a few changes but for the most part followed the recipe.....I use beef broth and I've added zucchini...and I use (eye ball) more broth and tomato juice....I have a big pot and with the ex...