Ruby Nell'S Own Soup (Squash)
A hearty squash soup packed with fresh zucchini, carrot, cabbage, and seasoned with garlic and Greek spices, perfect for cozy family dinners or casual gatherings.
Ingredients
Instructions
- Cook the vegetables until tender.
- Add 2 tablespoons of margarine just before the vegetables are done.
- Add water, chicken broth, beef bouillon cubes, Greek seasoning, and black pepper to the pot.
- Bring to a boil and then reduce heat to simmer.
- Add macaroni and rice, cook until tender.
- Serve hot.
Tips & Substitutions
For extra flavor, consider adding herbs like thyme or basil, which complement the zucchini well. If you prefer a creamier texture, blend a portion of the soup before adding the macaroni and rice. You can substitute vegetable broth for a vegetarian option, and any small pasta can replace macaroni if needed. This soup can also be enhanced with leftover roasted chicken from other meals.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs on top can add a nice touch. It pairs beautifully with Grandma'S Chicken And Rice for a comforting family dinner. You can also serve it as a starter for a larger meal.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water if it thickens too much. Alternatively, microwave it in a safe container, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby Nell'S Own Soup (Squash) contains roughly 479 calories, with 18g protein, 101g carbohydrates, and 4g fat. It is an excellent source of vitamin A (215% of the Daily Value), dietary fiber (72% of the Daily Value), and potassium (46% of the Daily Value). Note that it is relatively high in sodium, at 1696mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient substitute. Just be sure to adjust the cooking time, as they may cook faster than fresh vegetables. Add them towards the end of the cooking process to maintain their texture.
Is there a way to make this soup spicier?
Certainly! You can add a pinch of red pepper flakes or a dash of hot sauce to the soup while it simmers. For a more complex flavor, consider incorporating diced jalapeños or a sprinkle of cayenne pepper, adjusting to your heat preference.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. In fact, the flavors often deepen and improve overnight. Just be sure to cool it completely before refrigerating, and reheat gently when you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).