Garlic Vegetable Soup

Garlic Vegetable Soup

24

"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."

Ingredients

1 h 35 m {{adjustedServings}} servings 194 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1009 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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

24
  1. 28 Ratings

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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.

This turned out really good, but as usual, I had to change a few things! I didn't have any cabbage, so that was out, but instead I added an onion and some mushrooms. I also did not have any fre...

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 va...