HEARTY VEGETABLE AND MACARONI SOUP
Nothing fancy here, just a simple, great comfort food for a long Canadian winter. I used to come inside to this piping hot soup after a day on the outdoor rink. Serve with bread or crackers.
Provided by Island79
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 10
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
- Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
- Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.
Nutrition Facts : Calories 144 calories, Carbohydrate 26.3 g, Fat 3 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 1183.3 mg, Sugar 9.5 g
VEGETABLE MACARONI
This casserole works equally well as a side dish or meatless entree. Even my meat-and-potatoes husband enjoys it, especially with a loaf of crusty French bread.-Elizabeth Erwin, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 278 calories, Fat 15g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
MACARONI VEGETABLE SOUP
In Hebron, Indiana, Edna Hoffman created this colorful veggie soup with a hint of cayenne. A nice change of pace from heavy cream soups, this hearty yet healthy combination can be served as a side dish or light meal.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through.
Nutrition Facts : Calories 96 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 325mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SPICY ROASTED VEGETABLE MACARONI AND CHEESE RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray. Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside. Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables. Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500°) for 3-4 minutes, or until the top is golden brown.
VEGETABLE MACARONI SALAD
"This salad is so easy and so versatile. Even the leftovers taste great the next day!" -Mary Kay Dillingham, Overland Park, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. , Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture; toss to coat. Chill until serving.
Nutrition Facts : Calories 314 calories, Fat 26g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
YUMMY VEGETABLE BEEF MACARONI SOUP
Make and share this Yummy Vegetable Beef Macaroni Soup recipe from Food.com.
Provided by heathersharee
Categories Corn
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef. Mix all ingredients in pot except for elbow macaroni. Bring to a boil. Add macaroni, reduce heat, cover, and simmer for about 20 minutes. Serve and enjoy!
Nutrition Facts : Calories 257.8, Fat 12.4, SaturatedFat 4.5, Cholesterol 52.1, Sodium 810.6, Carbohydrate 17.1, Fiber 3.3, Sugar 4.3, Protein 19.2
VEGETABLE MACARONI BAKE
This is an adaption of a recipe I found in the Oxfam Vegetarian Cookbook. It's really easy to assemble, and you can make it earlier in the day and just pop it in the oven half an hour before you want to serve it. It goes great with a nice, crisp salad.
Provided by Kitzy
Categories One Dish Meal
Time 1h
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Cook the macaroni in a pan of boiling water for 12 minutes, drain.
- Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
- In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
- Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.
Nutrition Facts : Calories 384.7, Fat 12.9, SaturatedFat 5.8, Cholesterol 24.4, Sodium 373.9, Carbohydrate 52.5, Fiber 5.7, Sugar 4.9, Protein 15.9
HEARTY MACARONI VEGETABLE SOUP
With just moments of prep time, this hearty soup truly couldn't be easier to make. Simply open up the ingredients, pour 'em in and dinner's practically done! -Metzel Turley, South Charleston, West Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally.
Nutrition Facts : Calories 94 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 944mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
TUNA VEGETABLE MACARONI SALAD
A really great salad! Make sure to leave in the fridge for a minimum of 4 or more hours before serving. All ingredients can be adjusted to suit taste. I just use 2 small cans of tuna, or one realy large can, it really almost equals 2 cups, you can add in more if desired.
Provided by Kittencalrecipezazz
Categories Tuna
Time 4h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the mayo, mustard, sweet relish, salt and pepper; mix well to combine, adjust all ingredients to suit taste.
- In a large bowl,toss together the cooked and cooled pasta, well drained tuna, cooled vegetables, celery, sweet gherkins, chopped eggs and onion; mix well to combine.
- Mix in the mayonnaise mixture; toss well to combine.
- Season with more salt and pepper if desired.
- Cover and refrigerate for 4 or more hours.
Nutrition Facts : Calories 413.3, Fat 17.6, SaturatedFat 3.2, Cholesterol 151.5, Sodium 590.3, Carbohydrate 54.1, Fiber 3.9, Sugar 7.7, Protein 11.5
MACARONI VEGETABLE CHEESE PIE
A new take on macaroni and cheese, from Taste of the Caribbean. I added spinach and parmesan cheese to the original recipe, and I forgot all about the egg - but since it was completely devoured by my husband and son, it must have been okay. Don't let the cinnamon scare you - it is very subtle. Note: I've included a bit more information in the directions after the first review that informed me I'd left a couple things out (thanks Ellie).
Provided by pattikay in L.A.
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- heat oven to 350.
- cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
- Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
- Heat till mixture boils, then simmer gently for 5-10 minutes.
- stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
- Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
- heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
- Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
- Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
- Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
- Let stand for 10-15 minutes before serving. Garnish with parsley.
Nutrition Facts : Calories 640.7, Fat 32.8, SaturatedFat 19.7, Cholesterol 138.8, Sodium 452.3, Carbohydrate 62.5, Fiber 3.7, Sugar 2, Protein 25.8
MACARONI VEGETABLE SALAD
This has been a popular salad in my family for years. On any weekend when Gramma and Papa still had the house on the lake this would be there mostly because it fed lots of people. But it is really good too.
Provided by Jo Schrepfer
Categories Pasta Salads
Number Of Ingredients 10
Steps:
- 1. Cook the macaroni in salted water and drain. Mix in the vegetables and set aside. Now combine all the dressing ingredients and pour over the macaroni and vegetbles. Mix well. This tastes best if you let it stand for about 24 hours.
- 2. We have doubled and halfed this recipe very successfully. It works well either way.
CHEESY CHICKEN & VEGETABLE MACARONI
Steps:
- 1. Cook and stir chicken in large skillet sprayed with no stick cooking spray 2 min. or until no longer pink. 2. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to med-low; cover. Simmer 8-10 min. or until macaroni is tender. 3. Add cheese and vegetables. Stir util cheese is melted.
ROASTED SPRING VEGETABLE MACARONI AND CHEESE
Give macaroni and cheese a seasonal makeover with this veggie-forward recipe that's perfect for a lighter springtime dinner.
Provided by Sarah Caron
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. In 8-inch square (2-quart) glass baking dish, toss asparagus, onions, shallot, oil, salt and pepper. Roast uncovered 15 to 20 minutes until vegetables are tender and lightly browned.
- Meanwhile, cook and drain pasta as directed on package.
- In medium saucepan, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring occasionally, until golden. Gradually stir in milk; cook and stir until thickened. Add cheese and dried basil; stir until cheese is melted. Remove from heat. Season with salt and pepper.
- Add cooked pasta to baking dish with roasted vegetables; toss. Pour cheese sauce over mixture; stir well to coat. Garnish with basil leaves. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CRUSHED MACARONI VEGETABLE BAKE
How to make CRUSHED MACARONI VEGETABLE BAKE
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease an 8-inch square baking dish with 2 teaspoons of the olive oil.
- Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic.
- Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces.
- Arrange tomato slices in a single layer in the baking dish. Season with salt and pepper. Combine the spinach and parsley, and spread half of it over the tomatoes. Sprinkle the crushed macaroni over the top, and add a final layer of the spinach and parsley. Spread the diced tomatoes over all of the ingredients. Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until the macaroni is tender.
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