SoupsNovember 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
103
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 Fat19g95%
Polysaturated Fat19g120%
Monosaturated Fat19g119%
Cholesterol20mg6%
Sodium46mg1%
Potassium311mg8%
Protein27g54%
% DAILY VALUE*
Total Carbohydrate
Fiber22g91%
Sugar6g12%
Vitamin A22IU0%
Vitamin B619mg957%
Vitamin C27mg46%
Calcium228mg22%
Iron20mg116%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.