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Chili Macaroni Soup Recipe

Turn a boxed macaroni dinner into a thick zesty soup with this recipe from Flo Burtnett. The Gage, Oklahoma cook ladles out hearty helpings, which are chock-full of ground beef, tomatoes, corn, seasonings and more.

This recipe is:

Quick

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Chili Macaroni Soup Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

10 20 30

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1/4 cup chopped green pepper
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (7-1/2 ounces) chili macaroni dinner mix
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1 can (8-3/4 ounces) whole kernel corn, drained
2 tablespoons sliced ripe olives

Directions

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomatoes, contents of sauce mix from the dinner mix, chili powder, garlic salt and salt. Simmer, uncovered, for 10 minutes.
Add macaroni from the dinner mix, corn and olives. Cover and simmer for 10 minutes or until macaroni is tender, stirring occasionally. Yield: 9 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 145 calories, 6 g fat (2 g saturated fat), 33 mg cholesterol, 416 mg sodium, 10 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Chili Macaroni Soup in Quick Cooking July/August 2002, p62