Turkey Vegetable Macaroni Soup
LoveThatFood
Yield: 4-6 servings
Cook Time: 35 minutes
Tips: Chicken may be used instead of turkey if desired. Potato chunks may substituted for macaroni. If you prefer more broth, simply add more water at beginning of cooking process, adding one chicken bouillon per cup of water. You can use fresh cooked green beans instead of canned if desired.
Suggestion: Delicious served with a side of bread and a salad.
Ingredients
  • 1 small onion, chopped
  • 1/2 cup sliced celery
  • 2 cloves fresh garlic, crushed
  • 2 tablespoons olive oil
  • 1 16-oz. can whole, peeled tomatoes, cut-up and juices reserved
  • 1 7-oz. can whole kernel corn, liquid reserved
  • 1 8-oz. can cut green beans, liquid reserved
  • 1 cup shredded cabbage (optional)
  • 1 cup uncooked elbow macaroni
  • 2 cups cubed turkey (or chicken)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/4 teaspoon sage
  • 1 bay leaf
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups water
  • 1/2 cup red wine
Directions
In a 3-quart Dutch oven or soup pot, sauté onion, celery and garlic in oil until onion becomes transparent (about 3-4 minutes). Add tomatoes (with juice), corn (with liquid), green beans (with liquid), cabbage, macaroni, turkey (or chicken), basil, marjoram, oregano, sage, bay leaf, chicken bouillon, salt, pepper, water and red wine.

Bring to a boil. Cover and reduce heat. Simmer for 30 minutes, stirring occasionally. Serve.