Veggie Mac Soup

Name: Veggie Mac Soup
Ingredients: 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

8 ingredients

2 steps

Ingredients

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

Directions

1

Combine the first 7 ingredients in Dutch Oven; cover and bring to a boil.
2

Stir in pasta; reduce heat and simmer, uncovered, 20 minutes or until pasta is tender.