See also: More vegetarian soup recipes
Ingredients:
- 1 tbsp salad oil
- 1 clove garlic, minced
- 1 carrot, chopped
- 2 pieces celery, chopped
- 1 small onion, chopped
- 2 cups vegetable broth
- 2 cups vegetable juice or water
- 1 16 ounce can tomatoes, undrained
- 1/4 tsp basil
- 14 tsp thyme or oregano
- salt and pepper to taste
- 1 15.8 ounce can crowder peas
- 1/2 cup elbow macaroni
- Parmesan cheese (optional)
Preparation:
Heat oil in heavy saucepan. Add garlic, carrot, celery and onion. Sautee 5 minutes.Add broth, vegetable juice, tomatoes, basil, thyme, salt, pepper, and crowder peas. Bring to boil. Simmer 10 minutes.
Add macaroni. Cook 10-15 more minutes, stirring occasionally until macaroni is tender. Serve in soup bowls topped with a sprinkle of Parmesan cheese, if desired.
