Hearty Vegetable and Macaroni Soup

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, minced
• 6 cups chicken broth
• 6 cups tomato juice
• 2 cups canned diced tomatoes
• 1 cup water
• 2 white potatoes, cubed
• 1 cup cauliflower florets
• 1 cup diced celery
• 2 tablespoons herbes de Provence
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 bay leaves
• 1 cup elbow macaroni

Steps

1. Heat olive oil in a large soup pot over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in chicken broth, tomato juice, diced tomatoes, and water; bring to a boil.
2. Stir in potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
3. Return soup to a boil; stir in macaroni. Cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand before serving for 5 minutes.