Garlic Vegetable Soup Recipe

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

Directions
step 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.
step 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.
step 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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