Guest guest Posted March 3, 2000 Report Share Posted March 3, 2000 * Exported from MasterCook * Veggie-Mac Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 14.5 oz cans vegetable broth or imitation chicken broth 1 16 oz pkg frozen mixed vegetables 1 14.5 oz can Italian stewed tomatoes -- undrained & chopped 1 8.5 oz can whole kernel corn -- drained 2 tablespoons dried onion flakes 1/4 teaspoon pepper 2 cloves garlic -- minced 1/2 cup elbow macaroni -- uncooked Combine first 7 ingredients in a Dutch oven. Cover and bring to a boil. Stir in pasta, reduce heat, and simmer, uncovered, 20 minutes or until pasta is tender. - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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