Macaroni Vegetable Soup

Total Time:Prep/Total Time: 30 min.

Recipe by Edna Hoffman, Hebron, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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.

TEST KITCHEN APPROVED

Macaroni Vegetable Soup

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Yield:8 servings (2 quarts)
Prep:10 min
Cook:20 min
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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) cannellini beans, rinsed and drained
  • 1/2 cup frozen corn
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Directions

  1. 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.

Nutrition Facts

1 cup: 96 calories, 1g fat (1g saturated fat), 3mg cholesterol, 325mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch.
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