Garlic Vegetable Soup23 Reviews
- Prep: 20 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 35 min
“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.” - by Rachel Thompson
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 194 cal
- 6.3 g
- 23.6 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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...." See more"
"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 fresh gar..." See morelic, so I added almost a teaspoon of garlic powder, and it was fine. I used 1/2 chicken and 1/2 vegetable broth, and cut the water down to two and a half cups. I added basil and oregano, and fresh parsely, too. It all turned out really tasty, but I think it would have been bland without my additions. Thanks!"
"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 ..." See moreadditions. Oh, I also completely left out the water and opted for an extra cup of broth."
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