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Macaroni Bean Soup

Total Time

Prep/Total Time: 25 min.


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.”


  • 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


  1. 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.
  2. 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.

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