Meals Matter

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Contributed By: DCC
Debbie Allen, RD

Ingredients

5 cups Canned vegetable or chicken stock

3 Carrots, sliced into rounds

4 stalks Celery, chopped

1 Large potato, peeled and diced

3 Zucchinis, diced

1 cup Cauliflower

3 Plum tomatoes, diced (or one 4 ounce can)

1/2 cup Shelled peas (fresh or frozen)

1/2 cup Corn kernels (fresh or frozen)

1/2 cup Elbow macaroni, optional

Preparation

Place stock in large pot. Add carrots, celery, potatoes, zucchini, cauliflower, tomatoes.

Bring to a boil, reduce heat, partially cover and simmer for 20 minutes.

Add peas, corn and macaroni. Then simmer for 10 minutes more.

Cook's Notes

Send soup to school in an insulated thermos.

*Nutrition Information is based on 5 servings, and recipe analysis uses low-sodium chicken broth and macaroni.

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