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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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âThis chunky soup makes a great meatless main dish,â comments Sundra Haucks of Bogalusa, Louisiana. âBest of all, itâs readyâ¦setâ¦serve in just 25 minutes.â TIP: âWe like a lot of macaroni, so I often use more.â 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:
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).
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