Macaroni Bean Soup

Name: Macaroni Bean Soup
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

11 ingredients

2 steps

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.