This simple, healthy soup is the first soup I learned to prepare as a new wife more than twenty years ago. I think because my mom typically made her own stock for soups, I mistakenly thought soup was a massive culinary undertaking and avoided it for years. Enter this easy recipe I found in a cooking magazine. Simple, quick, and delicious, I continue to serve this to our family. On its own, it’s not very filing, but it pairs well with fresh bread and butter or a salad. For a flavor and protein boost, sprinkle with Parmesan cheese before serving.
- 4 medium carrots, chopped
- 2 cups chopped cabbage
- 2 celery ribs, thinly sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil or butter
- 6 cups water
- 28-oz. can diced tomatoes, undrained
- 6 beef bouillon cubes
- 2 cups torn, fresh spinach
- 1-1/3 cups cooked elbow macaroni
- 1/2 teaspoon ground black pepper
In large pot or kettle, sauté carrots, cabbage, celery, onion, and garlic in butter or oil for 5 minutes. Add water, tomatoes, and bouillon; bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni, and pepper. Heat through. Makes 10 servings.
Copyright 2019 Carolyn Astfalk