This cold weather calls for easy lunches that are hot, so our featured recipe from Capitol Hill Cooks cookbook is for soup. Italian soup to be specific.
This recipe serves 12 so there is plenty to pack for lunches and dinner.
- 16 ounce can of tomatoes
- 8 cups of water
- 2 envelopes Lipton’s(or other dry) chicken soup
- ½ package of frozen mixed vegetables
- ½ package of frozen spinach
- 1 large onion
- ½ cup elbow macaroni cooked and drained
Pinch each of chopped parsley, basil, pepper, and oregano
In a large pot mix tomatoes and water. Bring to a boil. Add soup mix. Cook 10 minutes. Add mixed vegetables, spinach, and onion.
Cook until vegetables are tender. Add macaroni. Cook 10-15 minutes. Add spices and simmer 10 more minutes.