Meals Matter

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Contributed By: elkgrovemom
Quick Cooking Magazine

Canned soup is easy, but sometimes you just can't beat homemade. This is very easy to make.

Ingredients

2 Medium carrots, chopped

1 cup Chopped cabbage

1 Celery rib, thinly sliced

1 Small onion, chopped

1 Garlic clove, minced

2 teaspoons Vegetable oil

3 cups Water

1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained

3 Beef bouillon cubes

1 cup Torn fresh spinach

2/3 cup Cooked elbow macaroni

1/4 teaspoon Pepper

Preparation

In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through. Makes 5 servings.

Cook's Notes

If you are real short on time, you can buy vegetables that are already pre-shred, pre-cut, etc.

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