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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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. Yield: 6 servings.
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