Directions:
- Saute beef in oil in a large pot until brown. If there is excess fat, drain beef and return to pot.
- Add carrots, onion, celery and tomatoes and simmer 10 minutes.
- Drain and rinse beans. Add to pot along with stock, consume, oregano, basil, parsley, pepper, Tabasco, and spaghetti sauce.
- Simmer until vegetables are tender - about 45 minutes.
- Cook macaroni separately. Place desired amount in a soup bowl and ladle soup over it. Top with grated Parmesan cheese.
- This makes a lot of soup, but it freezes well. When freezing the soup, do not add the macaroni as it tends to swell and get soggy.
- Note: The beef stock I use comes in boxes and it is more like 94 oz. total, so I just use it all.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.12 Kcal (1629 kJ) | ||
| Calories from fat | 61.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 11% | |
|---|---|---|---|
| Cholesterol | 48.03mg | 16% | |
| Sodium | 805.86mg | 34% | |
| Potassium | 1211.48mg | 26% | |
| Total Carbs | 50.83g | 17% | |
| Sugars | 6.65g | 27% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 32.43g | 65% | |
| Vitamin C | 12.9mg | 22% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5.6mg | 31% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.07 Kcal (331 kJ) | ||
| Calories from fat | 12.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 11% | |
|---|---|---|---|
| Cholesterol | 9.76mg | 16% | |
| Sodium | 163.75mg | 34% | |
| Potassium | 246.18mg | 26% | |
| Total Carbs | 10.33g | 17% | |
| Sugars | 1.35g | 27% | |
| Dietary Fiber | 1.62g | 32% | |
| Protein | 6.59g | 65% | |
| Vitamin C | 2.6mg | 22% | |
| Iron | 1.1mg | 31% | |
| Calcium | 19.1mg | 9% | |
* 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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