WHAT TO DO WITH LEFTOVER COOKED SAUSAGES RECIPES

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QUICK VEGETABLE SOUP RECIPE: HOW TO MAKE IT



Quick Vegetable Soup Recipe: How to Make It image

While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 10

1 quart chicken broth or stock
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cabbage
1 package (10 ounces) frozen mixed vegetables, thawed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash sugar
1/4 cup uncooked elbow macaroni
1 cup leftover cubed cooked chicken or beef roast

Steps:

  • In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.

Nutrition Facts : Calories 116 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 796mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

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