MACARONI BEAN SOUP

Macaroni Bean Soup image

"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."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 115 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 906mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.