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  1. Recipe

Macaroni Soup with Vegetables

4 servings

Source: Gloria Huerta, Food for Life instructor, Los Angeles

This hearty soup is packed with protein, fiber, vitamins, and antioxidants!

About the Recipe

432 Calories · 15 g Protein · 7 g Fiber


Makes 4 Servings

  • water (4 cups)
  • macaroni or any variety of small-shaped pasta (12 ounces)
  • carrots, peeled and chopped (2)
  • celery stalks, chopped (3)
  • garlic, chopped (2 cloves)
  • onion, chopped (1/4)
  • zucchini, chopped (1)
  • spicy tomato sauce (4 ounces)
  • tomato sauce (2 ounces)
  • small twig of fresh marjoram or 1 dry teaspoon (1)
  • small twig of fresh thyme or 1 dry teaspoon (1)
  • lime, juiced (1)
  • purple cabbage for garnish (to taste)
  • salt (3 pinches)
  • spicy paprika (to taste)


  1. Brown the macaroni in a pan, being careful not to burn them.

  2. Add water, carrots, celery, garlic, and onion. Cook over medium heat for 5 minutes.

  3. Add the zucchini, the spicy and regular tomato sauces, and the herbs, and lower the heat and cook for another 5 minutes. Test the consistency of the macaroni. It should be firm but well cooked. Add 3 pinches of salt, to taste.

  4. Sprinkle with toasted sesame seeds, spicy paprika, and shredded purple cabbage. Squeeze lime juice in each bowl. Serve.

Nutrition Facts

Per serving (1/4 of the recipe)

Calories: 432
Fat: 3 g
     Saturated Fat: 0 g
     Calories from Fat: 5%
Cholesterol: 0 mg
Protein: 15 g
Carbohydrate: 88 g
Sugar: 11 g
Fiber: 7 g
Sodium: 600 mg
Calcium: 62 mg
Iron: 4 mg
Vitamin C: 14 mg
Beta-Carotene: 3,266 mcg
Vitamin E: 1 mg
Potassium: 524 mg

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