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Zesty Macaroni Soup

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.
  • Makes
    8-10 servings (about 2-1/2 quarts)

Ingredients

  • 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

Directions

  • 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.
  • 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.
Editor's Note: This recipe was tested with Hamburger Helper brand chili macaroni. Salsa con queso dip can be found in the international food section or snack aisle of most grocery stores.
Nutrition Facts
1 cup: 215 calories, 5g fat (2g saturated fat), 25mg cholesterol, 491mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 14g protein.

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