|
Veggie-Mac
Soup
From: Karen C.
Greenlee
Serving Size: 8
- 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. |