Confetti Pepperoni Soup

Yesterday lunch time kind of snuck up on me, and at 1 pm I was scrambling to think of something that could be pulled together quickly. The soup that I came up with surprised me with its goodness and brilliant color. For added fun, both the beets and the carrots came from our garden.

Confetti Pepperoni Soup

1 package shell or elbow macaroni (6 servings)
1 cup uncooked rice
6 cups water
2 T. olive oil
2 beef bouillon cubes (or you can use beef broth for half of the water)
1 minced onion
3 cloves garlic
1 cup sliced carrots
1 cup sliced beets
1 cup finely chopped beet tops
1/2 cup chopped pepperoni
salt to taste

Begin by putting 6 cups of hot water on to boil in a large pot. Immediately toss in rice, oil and bouillon cubes and give water a stir. Chop vegetables while water comes to a boil. First chop onion, then other veggies and pepperoni. When water has been boiling 5 minutes, add macaroni, garlic and onion. 5 minutes later, add carrot, beets, beet tops, and pepperoni. Cook for five more minutes. Taste, and add salt to taste. Serve with bread.

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