Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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.

Recipe by Cooking Light April 1999

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Recipe Summary

Yield:
8 servings (serving size: 2 cups soup and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.

Nutrition Facts

272 calories; calories from fat 25%; fat 7.6g; saturated fat 2.6g; mono fat 3.6g; poly fat 0.9g; protein 12.5g; carbohydrates 39.4g; fiber 6.4g; cholesterol 8mg; iron 3mg; sodium 529mg; calcium 213mg.
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