Macaroni Bean Soup
Stick a feather in your cap and call it macaroni bean soup. This healthy bean soup is loaded with nutrition. Get your five a day in one great dish.
Ingredients
- 32 ounce(s) great northern beans
- 1 tablespoon(s) olive oil
- 1/2 pound(s) fresh mushrooms, sliced
- 1 cup(s) onion, coarsely chopped
- 2 cup(s) carrots, sliced
- 1 cup(s) celery, coarsely chopped
- 1 clove garlic, minced
- 1 1/2 pound(s) canned whole tomatoes cut up
- 1 teaspoon(s) dried sage
- 1 teaspoon(s) dried thyme
- 1/2 teaspoon(s) dried oregano
- 1 dash(es) black pepper
- 1 bay leaf, crumbled
- 4 cup(s) cooked elbow macaroni
Instructions
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Drain beans and reserve liquid.
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Rinse beans.
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Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
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Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
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Cover and cook over medium heat 20 minutes.
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Cook macaroni according to directions on package using unsalted water.
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Drain when cooked.
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Do not overcook.
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Combine reserved bean liquid with water to make 4 cups.
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Add liquid, beans, and cooked macaroni to vegetable mixture.
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Bring to a boil; cover and simmer until soup is thoroughly heated.
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Stir occasionally.
Nutrition
Calories: 8319.97kcalCarbohydrates: 1574.63gProtein: 489.16gFat: 19.94gSaturated Fat: 3.18gSodium: 23851.88mgFiber: 473.96gSugar: 32.72g
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