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Macaroni Bean Soup Recipe

Macaroni Bean Soup Recipe photo by Taste of Home

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“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.”

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Macaroni Bean Soup Recipe

Prep/Total Time: 25 min.

Yield: 9 Servings

25 25

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. Yield: 9 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 115 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 906 mg sodium, 20 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Macaroni Bean Soup in Quick Cooking November/December 2005, p7

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Macaroni Bean Soup

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Reviewed on Mar. 12, 2012 by tcavman15

I would describe it more as a "stewp" than a soup. This could be because I used a little more macaroni like Sundra Haucks said. I also didn't serve it immediately. I held it warm on the stove while preparing sandwiches to go with it. I chose this recipe because it has all those healthy veggies in it. I reduced the salt to 1/2 tsp. and the flavor was still fine.

Reviewed on Dec. 14, 2011 by katlaydee3

This soup was OK but a little bland. I probably won't make again.