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Macaroni Bean Soup

Posted in : Soups on by : Daphne

Ingredients:

4 cups chicken broth2 cups tomato juice1 cup uncooked elbow macaroni1 cup sliced fresh carrots1 teaspoon minced garlic2 medium yellow summer squash, sliced1 can (16 ounces) kidney beans, rinsed and drained1 teaspoon seasoned salt1/8 teaspoon pepper1/4 cup grated Parmesan cheese1 tablespoon lemon juice

Instructions:

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).

Nutrition: 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.