Garlic Vegetable Soup

SUBMITTED BY: Rachel Thompson

"This is a great tasting soup recipe shown to me by my Auntie Ethel Sabourin. It's a vegetable soup, but you add the garlic at the end to give it a strong garlicky flavor."

PREP TIME	20 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

2 tablespoons olive oil
2 carrots, chopped
2 stalks celery, chopped
1/4 medium head cabbage, shredded
6 cups chicken broth
2 (14.5 ounce) cans peeled and diced tomatoes
3 1/2 cups water
1 cup elbow macaroni
3 cloves garlic, minced
1/2 teaspoon ground black pepper

READ REVIEWS (15)

DIRECTIONS

Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.

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REVIEWS

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Reviewed on Aug. 1, 2003 by KIMAR

This was a bit bland for us. I added a bay leaf, an onion, frozen cut okra, and some browned hamburger meat, but beef broth instead of chicken broth might have helped.

15 users found this review helpful

Reviewed on Feb. 15, 2003 by NANONLINE2

Really a welcomed addition to my recipe box. Would make it anytime and know my guests will love it!

4 users found this review helpful

Reviewed on Mar. 21, 2006 by Erin K.

Great recipe. I used vegetable broth in place of chicken, brown rice in place of the pasta and added a squirt or two of Bragg's at the end with the garlic. I'll make this again and again with various additions. Oh, I also completely left out the water and opted for an extra cup of broth.

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 194

Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 1007mg
Total Carbs: 23.7g
Dietary Fiber: 3.3g
Protein: 9.2g

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