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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Home Cooking mag July/August 2005. Ingredients:
4 cups chicken broth |
2 cups tomato juice |
1 cup uncooked elbow macaroni |
1 cup sliced fresh carrot |
1 teaspoon minced garlic |
2 medium summer squash, sliced |
1 (16 ounce) can kidney beans, rinsed and drained |
1 teaspoon seasoning 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 the parmesan cheese and lemon juice.
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