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Beefy Bean Soup

Beefy Bean Soup
This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won’t last long! The reader from Bountiful, Utah says, “The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session.”
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (29 ounces) tomato puree
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 cup beef broth
  • 4-1/2 teaspoons chicken bouillon granules
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 3/4 cup uncooked elbow macaroni
  • 1/2 pound ground beef
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  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried minced garlic
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained

Directions

  • In a Dutch oven, combine the first eight ingredients. Bring to a
  • boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15
  • minutes or until macaroni is tender.
  • Meanwhile, in a large skillet, cook the beef, celery, onion over
  • medium heat until meat is no longer pink. Add garlic; cook 1 minute
  • longer. Drain. Add to tomato mixture. Stir in beans; heat through.
  • Yield: 8 servings (3 quarts).
© Taste of Home 2013

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Beefy Bean Soup (continued)

Nutrition Facts: 1-1/2 cup equals 225 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 1,091 mg sodium, 33 g carbohydrate, 8 g fiber, 15 g protein.
© Taste of Home 2013