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A very healthy, low fat and easy recipe that is ready in about 20 minutes.
In soup pot, put all ingredients except the eggs. Cook over medium heat and bring to a boil. Boil for 10 minutes, then turn off heat and slowly whisk in the eggs. Cover and simmer. Enjoy!
Source: a friend
By Kathleen S. from Viera, FL
This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings.
1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
4. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.
Yield:16 servings--Serving Size: 1 cup
Each serving provides:
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg*
* If using canned tomatoes, sodium would be higher.
National Heart, Lung, and Blood Institute
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Does anybody have a recipe for a Tomato and Macaroni soup? It is usually served in restaurants as a "Soup of the Day". It is thick and very delicious. Thanks in advance.
By redskin. from Brockville, Ontario, Canada
This is a "tried and true" recipe. It is very easy to make and tasty. It doesn't call for macaroni but I would add the cooked macaroni when the soup is done, and simmer a bit to blend the flavors. This soup can be eaten before creaming, with or without the milk. I hope you enjoy it.
CREAMY TOMATO SOUP
1 Tbsp. olive oil
1 large onion, chopped
1 1/2 Tbsp. Italian seasoning
(2) 28-oz. can crushed tomatoes
1 tsp. baking soda
2 cups chicken broth
12-oz. can evaporated milk, whole or 2%
Dry parsley, to taste
Parmesan cheese, to taste
Salt and pepper, to taste
Heat oil in a Dutch oven over medium-high heat. Add onion; sauté until tender, 5 to 7 minutes. Stir in Italian seasoning; cook until fragrant, less than a minute.
Add tomatoes and baking soda; stir. Stir in chicken broth, bay leaf and parsley. Bring to a simmer. On low heat, simmer, partially covered, to blend flavors, about 20-30 minutes. Remove bay leaf. Add Parmesan cheese. Simmer a few minutes.
Working in batches, pour soup into a blender; purée (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to a minute. Return soup to pot, stir in milk and heat to simmer, seasoning with salt and pepper. Add butter, if using.
Ladle warm soup into bowls and serve. Soup can be refrigerated up to 3 days before serving.
Makes 10 cups, serving 8. A hand blender can be used instead of a blender. If using a hand blender, the soup can be pureed in the pot.
Minestrone in a flash
Saute 1 chopped onion, 2 carrots chopped, 100 grams bacon in a pan, add 1 cup chopped beans or celery. Stir in 400grams drained butter beans, 700gram any Italian cooking sauce, 1 litre stock and a handful of pasta. Bring to boil and simmer for 30 min until pasta and veggies are tender. Serves 4 - 6. Enjoy Manny from Australia
A macaroni egg soup is an inexpensive, protein rich meal that is similar to other egg drop soups with the added bulk of pasta.