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Beef Macaroni Soup

 Beef Macaroni Soup
“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.”
5 ServingsPrep/Total Time: 25 min.


  • 1 pound ground beef
  • 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


  • 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.