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Hearty Macaroni Soup

chef.jackson's picture
  Vegetable oil 2 Teaspoon
  Red onion 1 , chopped
  Red chilies 2 , seeded, finely chopped
  Red pepper 1 , chopped
  Carrots 2 , chopped
  Zucchini 2 , sliced
  Vegetable stock 1 3⁄4 Pint (4 Cups, 1 Liter)
  Canned tomatoes 14 Ounce, undrained, mashed (440 Gram)
  Elbow macaroni 8 Ounce (250 Gram)
  Canned red kidney beans 14 Ounce, rinsed (440 Gram)
  Finely chopped thyme/1/2 teaspoon dried thyme 1 Tablespoon
  Freshly ground black pepper To Taste
  Grated cheese 1 Tablespoon (For Garnishing)

1. In a large saucepan heat oil over a medium heat.
2. Put in onion and chilies and cook, stirring, for 3 minutes or until onion is soft.
3. Put in red pepper, carrots, zucchini, stock, tomatoes and macaroni, bring to simmering and let it simmer for 10 minutes or such that macaroni is cooked.
4. Mix in beans and thyme, let it simmer for 2 minutes or until heated through.
5. Add black pepper to season as per taste.
6. Ladle hot soup into warmed soup bowls.
7. Garnish with a little grated cheese if you like.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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