Veggie Mac Soup Recipes

HEARTY VEGETABLE AND MACARONI SOUP

Hearty Vegetable and Macaroni Soup image

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.

Provided by Island79

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h40m

Yield 10

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large white onion, minced
6 cups chicken broth
6 cups tomato juice
2 cups canned diced tomatoes
1 cup water
2 white potatoes, cubed
1 cup cauliflower florets
1 cup diced celery
2 tablespoons herbes de Provence
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
2 bay leaves
1 cup elbow macaroni

Steps:

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.
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.
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 : Calories 144 calories, Carbohydrate 26.3 g, Fat 3 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 1183.3 mg, Sugar 9.5 g

MACARONI VEGETABLE SOUP

Macaroni Vegetable Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

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

Steps:

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 : Calories 96 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 325mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

HAMBURGER SOUP WITH MACARONI

Hamburger Soup with Macaroni image

This hamburger soup with macaroni feeds a crowd of people. Serve with Parmesan cheese, a salad, and warm crusty bread for a great meal. Make it ahead for even better flavor.

Provided by kenlynkaye

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 3h35m

Yield 10

Number Of Ingredients 13

Ingredients

1 ½ pounds ground beef
1 medium onion, chopped
3 (14.5 ounce) cans diced tomatoes
3 (14 ounce) cans beef broth
3 (14 ounce) cans water
6 medium carrots, cut into bite-sized pieces
6 ribs celery with leaves, chopped
6 sprigs fresh parsley, chopped
1 bay leaf
1 teaspoon salt
1 teaspoon chili powder, or more to taste
½ teaspoon dried thyme
2 cups uncooked elbow macaroni

Steps:

Heat a large soup pot over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme. Bring to a simmer and cook for 3 to 4 hours.
Add macaroni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

Nutrition Facts : Calories 287.6 calories, Carbohydrate 26.7 g, Cholesterol 41.7 mg, Fat 11.5 g, Fiber 4.1 g, Protein 17.6 g, SaturatedFat 4.4 g, Sodium 924.9 mg, Sugar 6.6 g

BEEF MACARONI SOUP

Beef Macaroni Soup image

You'll love my quick version of classic beef macaroni soup. Loaded with veggies and pasta, it's just as good as if you made it all from scratch. -Debra Baker, Greenville, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 6

Ingredients

1 pound ground beef
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1/2 cup uncooked elbow macaroni

Steps:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.

VEGGIE MAC SOUP

Veggie Mac Soup image

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!

Provided by lisar

Categories Vegetable

Time 30m

Yield 8 cups

Number Of Ingredients 8

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

Steps:

Combine the first 7 ingredients in Dutch Oven; cover and bring to a boil.
Stir in pasta; reduce heat and simmer, uncovered, 20 minutes or until pasta is tender.

Nutrition Facts : Calories 138.7, Fat 1.8, SaturatedFat 0.4, Sodium 750.1, Carbohydrate 25.2, Fiber 4.1, Sugar 3.8, Protein 7.8

VEGGIE MACARONI & CHEESE

Veggie Macaroni & Cheese image

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved lengthwise and thinly sliced
2 celery ribs, sliced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

TOMATO MACARONI SOUP

Tomato Macaroni Soup image

A great old-fashioned soup recipe;true comfort food. You can make this in your slow cooker in the morning, leave it on Low, but add the macaroni the last 1/2 hour only. Sprinkle on freshly grated parmesan cheese and enjoy a taste of yesterday.

Provided by Sageca

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon oil
1 teaspoon butter
2 onions, chopped
2 celery ribs, chopped
1/2 cup celery leaves, chopped
1 carrot, chopped
1 (28 ounce) can tomatoes, cubed
8 cups beef broth
2 teaspoons onion soup mix
1/2 teaspoon Worcestershire sauce
1/2 cup macaroni, uncooked
salt and pepper

Steps:

Heat oil and butter.
Add onion,carrots, celery and celery leaves and sauté until softened.
Add tomatoes, Worcestershire sauce, onion soup mix and beef broth.
Simmer for 45 minutes; add macaroni and cook on Low until pasta is cooked(app 30 minutes.).
Taste and add salt and pepper.

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