10 Minute Veggie Soup

By Fruits & Veggies - More Matters
From the Cool Fuel for Kids Cookbook

Save to Recipe Box

  • Prep Time: 10 minutes; allow to rest for 5 minutes before serving


Serves: 6
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, Yellow/Orange, Green


  • 2 29-oz.cans low-sodium chicken broth
  • 1 14.5-oz. can diced tomatoes – no salt added
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 3/4 cup macaroni, dry
  • 3 cups frozen mixed vegetables
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


Combine chicken broth, diced tomatoes, basil, and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower, and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat.

Note: Pasta will not be cooked all the way through. Let soup sit for 5 minutes, and pasta will become soft. Soup will then be ready to serve.

From the Cool Fuel for Kids Cookbook

Nutritional Information

  • Calories:    112
  • Carbohydrates:    21g
  • Total Fat:    0.5g
  • Cholesterol:    3mg
  • Saturated Fat:   0.3g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    4%
  • Sodium:    244 mg
  • Protein:    6g
  • Recipe Credit
  • Recipe was developed for Produce for Better Health Foundation by Chef Mark Goodwin, CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.