Beefy Bean Soup Recipe
This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won’t last long! The reader from Bountiful, Utah says, “The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
dairy free
- 1/2 cup chopped onion
- 3/4 teaspoon salt
- 1 cup water
- 1/2 pound ground beef
- 1 cup chopped celery
- 1 cup beef broth
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1/2 teaspoon dried minced garlic
- 1 can (29 ounces) tomato puree
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 can (15-1/2 ounces) great northern beans rinsed and drained
- 3/4 cup uncooked elbow macaroni
- 4-1/2 teaspoons chicken bouillon granules
- Carbohydrate 8.96342769899485 g
- Cholesterol 19.277675725 mg
- Fat 4.48328122106716 g
- Fiber 0.810125913378076 g
- Protein 6.98718082425843 g
- Saturated Fat 1.72019134847994 g
- Serving Size 1 1 serving (108g)
- Sodium 81.8694686073929 mg
- Sugar 8.15330178561678 g
- Trans Fat 0.6672531306108 g
- Calories 106 calories
Directions In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through. Yield: 8 servings (3 quarts). Originally published as Beefy Bean Soup in Simple & Delicious November/December 2007, p56 Nutritional Facts 1-1/2 cup equals 225 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 1,091 mg sodium, 33 g carbohydrate, 8 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
