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Macaroni Bean Soup

 Macaroni Bean Soup
“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.”
9 ServingsPrep/Total Time: 25 min.

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.