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Ingredients
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1 tablespoon olive oil
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¼ cup diced red onion
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1 ½ cups peeled and diced sweet potatoes
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1 teaspoon minced garlic
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6 cups water
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½ cup diced ham
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2 cubes chicken bouillon
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2 cups broccoli florets
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1 ½ cups dry elbow macaroni
Directions
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Heat oil in a large pot or Dutch oven and cook onion until starting to soften, 2 to 3 minutes. Add sweet potato and garlic; cook until fragrant, about 1 minute. Add water, ham, and bouillon cubes; bring to a boil. Boil for 3 to 4 minutes. Add broccoli and until it reaches your desired tenderness, 4 to 5 minutes.
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Meanwhile, bring a large pot of unsalted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta and add to the soup. Serve immediately.
Nutrition Facts (per serving)
270 | Calories |
6g | Fat |
45g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 270 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 6% |
Cholesterol 9mg | 3% |
Sodium 821mg | 36% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 4g | 15% |
Total Sugars 4g | |
Protein 10g | 20% |
Vitamin C 43mg | 48% |
Calcium 65mg | 5% |
Iron 2mg | 12% |
Potassium 477mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.