Soup Recipe « Hearty Vegetable and Macaroni Soup

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.

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

Cooking Directions

1. 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.
2. 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.
3. 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

• calories144
• carbohydrateContent26.3 g
• fatContent3 g
• fiberContent3.2 g
• proteinContent4.1 g
• saturatedFatContent0.4 g
• sodiumContent1183.3 mg
• sugarContent9.5 g