“From Home Cooking mag July/August 2005.”
READY IN:
30mins
SERVES:
9
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, bring the broth, tomato juice, macaroni,carrots, and garlic to a boil. Reduce heat; cover and simmer for 5 minutes or until carrots are tender.
  2. Stir in the squash, beans, seasoned salt and pepper; simmer for 10 minutes or until macaroni and vegetables are tender. Remove from the heat; stir in the parmesan cheese and lemon juice.

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