Friday, March 6, 2009

Macaroni Vegetable Soup

This hearty soup is ready in literally minutes. We really like this & it is great for lunch the next day.

1 package (1.4 ounces) vegetable soup mix
1 envelope (.6 ounce) cream of chicken soup mix
2 cans (5-1/2 ounces each) spicy tomato juice (I actually used 1 large can of regular tomato juice)
4 cups water
2 cans (15 ounces each) mixed vegetables, drained (I used the one with carrots, peas, green beans, Lima beans)
Dash crushed red pepper flakes
Dash dried minced garlic
1/2 cup uncooked elbow macaroni

In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally.

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