Directions:
- Cook and stir meat, with onion and garlic until brown.
- Drain fat.
- Stir in tomatoes (with liquid), beans (with liquid), corn (with liquid), and remaining ingredients except cheese.
- Heat to boiling.
- Reduce heat, cover and stir occasionally until vegetables are tender, about 30 minutes.
- Sprinkle each serving with parmesan cheese.
- **Thiswas the recipe as written, but I have found that cooking the macaroni seperately, then adding it to the soup about 5 minutes before serving made it less mushy and easier to freeze leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.39 Kcal (1714 kJ) | ||
| Calories from fat | 115.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 20% | |
|---|---|---|---|
| Cholesterol | 37.56mg | 13% | |
| Sodium | 945.46mg | 39% | |
| Potassium | 477.82mg | 10% | |
| Total Carbs | 53.43g | 18% | |
| Sugars | 8.74g | 35% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 20.27g | 41% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 4.2mg | 23% | |
| Calcium | 184.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 153.78 Kcal (644 kJ) | ||
| Calories from fat | 43.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 20% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 13% | |
| Sodium | 355.15mg | 39% | |
| Potassium | 179.49mg | 10% | |
| Total Carbs | 20.07g | 18% | |
| Sugars | 3.28g | 35% | |
| Dietary Fiber | 1.09g | 12% | |
| Protein | 7.61g | 41% | |
| Vitamin C | 7mg | 31% | |
| Iron | 1.6mg | 23% | |
| Calcium | 69.5mg | 18% | |
* 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.
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