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I used to have roommates who were vegetarians and, since I did much of the cooking in the household, I had to learn to adapt my recipes to their dietary requirements. After many tries, I finally came up with a vegetable soup recipe that satisfied their needs but didn't leave me feeling cheated (and hungry !) This recipe uses some fresh ingredients, some canned and some frozen. (BTW, for a non-vegetarian version, you can add salt pork, bacon, hambone or whatever you prefer...but try it veggie ! Trust me, an omnivore...it's great!) BTW, you CAN throw the macaroni in raw and let it cook in the soup rather than throwing cooked macaroni in at the end, but the starch off of the macaroni cooks into the broth and makes it very thick and cloudy, which I don't care for. Another matter of personal preference !
Units: US | Metric
Serving Size: 1 (390 g)
Servings Per Recipe: 8
The following items or measurements are not included:
vegetable bouillon cubes