Quick Vegetable Soup
4 ounces (1 cup) uncooked dried elbow macaroni
3 (14 1/2-ounce) cans beef broth
1 medium (1/2 cup) onion, chopped
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower and carrots)
1 (15 1/2-ounce) can pinto beans, drained, rinsed
2 teaspoons dried basil leaves
Salt, if desired
Pepper, if desired
4 ounces (1 cup) LAND O LAKESr Monterey Jack Cheese, shredded
1. Cook macaroni according to package directions. Drain.
2. Meanwhile, combine broth and onion in 6-quart saucepan. Cook over medium-high heat, stirring occasionally, until broth just comes to a boil (5 to 6 minutes). Stir in vegetables, beans and basil. Continue cooking, stirring occasionally, until vegetables are heated through (4 to 6 minutes).
3. Stir in cooked macaroni. Continue cooking, stirring occasionally, until macaroni is heated through (1 to 2 minutes). Season with salt and pepper, if desired.
4. To serve, ladle soup into individual bowls; top with cheese.
Makes 6 (1 1/2-cup) servings.
Nutrition Facts (1 serving):
Calories: 240
Fat: 7 g
Cholesterol: 15 mg
Sodium: 800 mg
Carbohydrates: 31 g
Dietary Fiber: 7 g
Protein: 15 g
