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Macaroni Bean Soup

Name: Macaroni Bean Soup
Prep time: 25 min
Total time: 25 min
Yield: 9 servings (about 2 quarts).
Ingredients: 4 cups chicken broth; 2 cups tomato juice; 1 cup uncooked elbow macaroni; 1 cup sliced fresh carrots; 1 teaspoon minced garlic; 2 medium yellow summer squash, sliced; 1 can (16 ounces) kidney beans, rinsed and drained; 1 teaspoon seasoned salt; 1/8 teaspoon pepper; 1/4 cup grated Parmesan cheese; 1 tablespoon lemon juice

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Total Time

Prep/Total Time: 25 min.

Makes

9 servings (about 2 quarts)

Updated: Oct. 24, 2022

“This chunky soup makes a great meatless main dish,” comments Sundra Haucks of Bogalusa, Louisiana. “Best of all, it’s ready…set…serve in just 25 minutes.” TIP: “We like a lot of macaroni, so I often use more.”

Macaroni Bean Soup Recipe photo by Taste of Home

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Ingredients

4 cups chicken broth
2 cups tomato juice
1 cup uncooked elbow macaroni
1 cup sliced fresh carrots
1 teaspoon minced garlic
2 medium yellow summer squash, sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 teaspoon seasoned salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice

Directions

In a large saucepan, bring the broth, tomato juice, macaroni, carrots and garlic to a boil. Reduce heat; cover and simmer for 5 minutes or until carrots are tender.
Stir in the squash, beans, seasoned salt and pepper; simmer for 10 minutes or until macaroni and vegetables are tender. Remove from the heat; stir in cheese and lemon juice.

Nutrition Facts

1 cup: 115 calories, 1g fat (0 saturated fat), 2mg cholesterol, 906mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 7g protein.

Macaroni Bean Soup

Ingredients

Directions

Nutrition Facts

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