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Hearty Macaroni Vegetable Soup




Source of Recipe


Jamaica Gleaner


List of Ingredients




4 cups hot water

1 1/2 cups tomato juice

1 head broccoli

1 head cauliflower

2 carrots

2/3 cup elbow macaroni, uncooked

1 packet cock soup

1/2 tsp. hot pepper sauce

1 can red peas in brine, undrained

1/4 cup grated cheddar cheese (optional)



Recipe



1. Put all ingredients except pepper sauce, red peas and cheese in a 4-5 quart saucepot over high heat.

2. Stir to blend, cover and bring to a slow boil. Uncover, reduce heat and simmer 8 minutes or until macaroni is tender. Stir in pepper sauce and red peas; simmer 2 minutes until heated through.

3. If cheese is used, sprinkle on top of soup just before serving.

4. Serve with toasted whole wheat bread or cornmeal muffin.

Makes 8 cups or 4 main