Macaroni Bean SoupPosted in : Soups on by : Daphne
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
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.