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Zesty Macaroni Soup Recipe

Zesty Macaroni Soup Recipe

The recipe for this thick, zippy soup first caught my attention for two reasons - it calls for ingredients that it can be prepared in a jiffy. A chili macaroni mix provides this dish with a little spice, but sometimes I jazz it up with a can of chopped green chilies. It's a family favorite. -Joan Hallford, North Richland Hills, Texas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8-10 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 5 cups water
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (7 ounces) whole kernel corn, drained
  • 1 can (4 ounces) chopped green chilies, optional
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (7-1/2 ounces) chili macaroni dinner mix
  • Salsa con queso dip


  • 1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, corn and chilies if desired. Stir in the mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • 2. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or until macaroni is tender, stirring occasionally. Serve with salsa con queso dip. Yield: 8-10 servings (about 2-1/2 quarts).

Nutritional Facts

1 serving (1 cup) equals 215 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 491 mg sodium, 26 g carbohydrate, 3 g fiber, 14 g protein.