Ingredients
- Soup
- 1/4 cup vegetable oil
- 1 cup onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup celery, sliced
- 1 clove garlic, smashed
- 12 ounces tomato paste (1 can)
- 8 cups water
- 10 ounces beef consomme (1 can)
- 8 ounces cabbage, shredded
- 10 ounces peas and carrots, frozen (1 bag)
- 1/4 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Add Ins
- 15 ounces kidney beans, undrained (1 can)
- 8 ounces macaroni, dry (1 cup)
- Topping
- 2 ounces parmesan cheese grated
How to Make
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Step 1: Heat oil and add onions and celery, season lightly and cook until translucent.
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Step 2: Add garlic, tomato paste, water and broth, rinsing out tomato paste can.
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Step 3: Add rest of soup ingredients.
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Step 4: Cook 60 minutes stirring occasionally, adding water as needed.
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Step 5: Add the add ins, and simmer for 15 minutes more until macaroni is al dente.
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Step 6: Season to taste.
We hope you enjoy this recipe!
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