Vegan Recipe: Macaroni Soup with Vegetables

Macaroni Soup with Vegetables

This hearty soup is packed with protein, fiber, vitamins, and antioxidants, not to mention flavor!

Ingredients, Makes 4 servings

4 cups water
12 ounces macaroni (or any variety of small-shaped pasta)
2 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, chopped
1/4 onion, chopped
1 zucchini, chopped
4 ounces spicy tomato sauce
2 ounces tomato sauce
1 small sprig of fresh marjoram or 1 dry teaspoon
1 small sprig of fresh thyme or 1 dry teaspoon
1 lime, juiced
Purple cabbage for garnish, to taste
3 pinches salt
Spicy paprika, to taste


Brown the macaroni in a pan, being careful not to burn it.

Add water, carrots, celery, garlic, and onion. Cook over medium heat for 5 minutes.

Add the zucchini, the spicy and regular tomato sauces, and the herbs and lower the heat and cook for another 5 minutes. Test the consistency of the macaroni. It should be firm but well cooked. Add 3 pinches of salt, to taste.

Sprinkle with spicy paprika and shredded purple cabbage. Squeeze lime juice in each bowl. Serve.

Source: Gloria Huerta, Food for Life Instructor, Los Angeles

Per serving (1/4 of the recipe): Calories: 432; Fat: 3 g; Saturated Fat: 0 g; Calories from Fat: 5%; Cholesterol: 0 mg; Protein: 15 g; Carbohydrate: 88 g; Sugar: 11 g; Fiber: 7 g; Sodium: 600 mg; Calcium: 62 mg; Iron: 4 mg; Vitamin C: 14 mg; Beta-Carotene: 3,266 mcg; Vitamin E: 1 mg; Potassium: 524 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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