- 2 tablespoons olive oil
- 1 large white onion, minced
- 6 cups chicken broth
- 6 cups tomato juice
- 2 cups canned diced tomatoes
- 1 cup water
- 2 white potatoes, cubed
- 1 cup cauliflower florets
- 1 cup diced celery
- 2 tablespoons herbes de Provence
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 bay leaves
- 1 cup elbow macaroni
- Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
- Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
- Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.
03/24/2018
recipepes.com
Hearty Vegetable and Macaroni Soup, recipe
PT15M
PT1H
5
455 calories
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