In a large stockpot, combine all ingredients except macaroni and cook until vegetables are tender. Bring to a boil - add macaroni and cook until macaroni is tender, approx. 15 minutes. Adjust salt and pepper to taste.
Notes: I made up this recipe to try to replicate a soup I had at a Souper Salad restaurant. It is very healthy and makes a large batch (great for sharing). You can also freeze it after cooking. You can make this in the crockpot - if you do, it works better if you cook the pasta al dente separately, then add to the soup right before serving.
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|Serving Size: 1 Serving (810g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 45 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 30.9mg||10 %|
|Sodium 3569.8mg||123 %|
|Potassium 2232.3mg||59 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 34.1g|
|Protein 17.1g||24 %|
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Calories per serving: 264
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