Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Additional Time:
5 mins
Total Time:
1 hr 40 mins
Servings:
10
Yield:
5 quarts
Ingredients
Directions
Heat olive oil in a large soup pot over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in chicken broth, tomato juice, diced tomatoes, and water; bring to a boil.
Stir in potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
Return soup to a boil; stir in macaroni. Cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand before serving for 5 minutes.
Nutrition Facts (per serving)
| 144 | Calories |
| 3g | Fat |
| 26g | Carbs |
| 4g | Protein |
