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Beef Macaroni Soup Recipe

Beef Macaroni Soup Recipe photo by Taste of Home

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“This is a quick version of delicious vegetable beef soup,” shares Debra Baker of Greenville, North Carolina. “With beef, veggies and pasta, it’s just as good as the original with a lot less fuss.”

This recipe is:

Quick

Diabetic Friendly

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Beef Macaroni Soup Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

5 20 25

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1/2 cup uncooked elbow macaroni

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Yield: 5 servings.

Nutritional Facts 1 cup (prepared with reduced-sodium broth) equals 233 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 341 mg sodium, 19 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as Beef Macaroni Soup in Simple & Delicious January/February 2007, p27

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Reviews for Beef Macaroni Soup

Beef Macaroni Soup

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Reviewed on Feb. 10, 2013 by LadyTwoSneeze

Wish I had read the comments before I made it.... just followed the recipe because it sounded good, and yes, it could have used more liquid. Very tasty though. Good leftover/reheated too.

Reviewed on Sep. 30, 2012 by Peets

Very good! Quick and super easy. I didn't have regular canned diced tomatoes. So I used a can of Rotel and it was really good a nice little kick, but not really spicy. But,it needed more broth, so next time I'll definitely add 2 cans of beef broth.

Reviewed on Oct. 18, 2011 by pgill54

Good soup but it needed more beef broth