Macaroni Bean Soup Recipe

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Macaroni Bean Soup Recipe
Macaroni Bean Soup Recipe photo by Taste of Home
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Macaroni Bean Soup Recipe

Read Reviews
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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.”
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/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).
Originally published as Macaroni Bean Soup in Quick Cooking November/December 2005, p7

Nutritional Facts

1 cup: 115 calories, 1g fat (0 saturated fat), 2mg cholesterol, 906mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 7g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Macaroni Bean Soup in Quick Cooking November/December 2005, p7

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Reviews forMacaroni Bean Soup

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MY REVIEW
tcavman15 User ID: 1537577 57991
Reviewed Mar. 12, 2012

"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."

MY REVIEW
katlaydee3 User ID: 3741999 66899
Reviewed Dec. 14, 2011

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

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