Macaroni Bean Soup Recipe

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Ingredients:

Serving

4 cups chicken broth
2 cups tomato juice
1 cup uncooked elbow macaroni
1 cup sliced fresh carrots
1 tsp minced garlic
2 medium yellow summer squash, sliced
1 can (16 oz) kidney beans, rinsed and drained
1 tsp seasoned salt
1/8 tsp pepper
1/4 cup grated parmesan cheese
1 tbsp lemon juice

Directions:

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).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	80.22 Kcal (336 kJ)
Calories from fat	9.67 Kcal
		% Daily Value*
Total Fat	1.07g	2%
Cholesterol	2.44mg	1%
Sodium	705.67mg	29%
Potassium	293.58mg	6%
Total Carbs	13.35g	4%
Sugars	3.3g	13%
Dietary Fiber	1.04g	4%
Protein	3.53g	7%
Vitamin C	18.6mg	31%
Vitamin A	0.1mg	5%
Iron	0.5mg	3%
Calcium	52.4mg	5%

Amount Per 100 g
Calories	41.57 Kcal (174 kJ)
Calories from fat	5.01 Kcal
		% Daily Value*
Total Fat	0.56g	2%
Cholesterol	1.27mg	1%
Sodium	365.69mg	29%
Potassium	152.14mg	6%
Total Carbs	6.92g	4%
Sugars	1.71g	13%
Dietary Fiber	0.54g	4%
Protein	1.83g	7%
Vitamin C	9.7mg	31%
Vitamin A	0.1mg	5%
Iron	0.2mg	3%
Calcium	27.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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