Soups
November 25, 2013
Calories
262
Sodium
46mg
1% DV
Fat
57g
88% DV
Protein
27g
54% DV
Carbs
69g
23% DV
Fiber
22g
91% DV
Macaroni Soup
33
1/2 lb. small macaroni,
2 qts. water or vegetable stock,
3/4 lb. onions or 1 lb. tomatoes
2 qts. water or vegetable stock,
3/4 lb. onions or 1 lb. tomatoes
Break the macaroni into small pieces and add to the stock when nearly boiling. Cook with the lid off the saucepan until the macaroni is swollen and very tender. (This will take about an hour.) If onions are used for flavoring, steam separately until tender, and add to soup just before serving. If tomatoes are used, skin and cook slowly to pulp (without water) before adding. If the vegetable stock is already strong and well flavored, no addition of any kind will be needed.
Nutritions
Calories
262
Sodium
46mg
1% DV
Fat
57g
88% DV
Protein
27g
54% DV
Carbs
69g
23% DV
Fiber
22g
91% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
19g
95%
Polysaturated Fat
19g
120%
Monosaturated Fat
19g
119%
Cholesterol
20mg
6%
Sodium
46mg
1%
Potassium
311mg
8%
Protein
27g
54%
% DAILY VALUE*
Total Carbohydrate
Fiber
22g
91%
Sugar
6g
12%
Vitamin A
22IU
0%
Vitamin B6
19mg
957%
Vitamin C
27mg
46%
Calcium
228mg
22%
Iron
20mg
116%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
