Soups

Macaroni Soup

33
1/2 lb. small macaroni,
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