Veggie Mac Soup
- 3 (14 ounce) cans chicken broth
- 1 (16 ounce) package frozen mixed vegetables (I have been known to use a can or two of Veg-All as a subsitute on occasion.)
- 1 (14 ounce) can Italian stewed tomatoes, undrained and chopped well
- 1 can whole kernel corn
- 2 tablespoons dried onion flakes
- 14 teaspoon pepper
- 2 cloves garlic, minced
- 12 cup elbow macaroni, uncooked
- Combine the first 7 ingredients in Dutch Oven; cover and bring to a boil.
- Stir in pasta; reduce heat and simmer, uncovered, 20 minutes or until pasta is tender.
chicken broth, mixed vegetables, italian stewed tomatoes, whole kernel corn, onion flakes, pepper, garlic, elbow macaroni
Taken from www.food.com/recipe/veggie-mac-soup-41837 (may not work)