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Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 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 or soup kettle, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add water, tomatoes, contents of sauce mix from the dinner mix, chili powder, garlic salt and salt. Simmer, uncovered, for 10 minutes.
Add macaroni from dinner mix, corn and olives. Cover and simmer for 10 minutes or until macaroni is tender, stirring occasionally. Yield: 9 servings (about 2 quarts).
Originally published as Chili Macaroni Soup in Quick Cooking July/August 2002, p62

Nutritional Facts

1 cup: 145 calories, 6g fat (2g saturated fat), 33mg cholesterol, 416mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 13g protein.

  • 1 pound ground beef
  • 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
  1. In a large saucepan or soup kettle, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add water, tomatoes, contents of sauce mix from the dinner mix, chili powder, garlic salt and salt. Simmer, uncovered, for 10 minutes.
  2. Add macaroni from dinner mix, corn and olives. Cover and simmer for 10 minutes or until macaroni is tender, stirring occasionally. Yield: 9 servings (about 2 quarts).
Originally published as Chili Macaroni Soup in Quick Cooking July/August 2002, p62

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