Tomato Macaroni Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 593.8
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 731.9 mg
- Total Carbs: 140.4 g
- Dietary Fiber: 15.2 g
- Protein: 26.6 g
View full nutritional breakdown of Tomato Macaroni Soup calories by ingredient
Introduction
This soup is one of my favourites. I took a different recipe (for tomoato rice soup) that I found online and tweaked it, so that it would be tomato macaroni soup.I make it on a Sunday and eat it all week for lunch at work, with a side of crackers. It would also be really good with a side of buttered toast. Hmmm, I may have to try that for a supper!
Please note, this soup tastes better as you go (i.e., if you make it on a Sunday, by Wednesday or so, the soup is AMAZING!!). This soup is one of my favourites. I took a different recipe (for tomoato rice soup) that I found online and tweaked it, so that it would be tomato macaroni soup.
I make it on a Sunday and eat it all week for lunch at work, with a side of crackers. It would also be really good with a side of buttered toast. Hmmm, I may have to try that for a supper!
Please note, this soup tastes better as you go (i.e., if you make it on a Sunday, by Wednesday or so, the soup is AMAZING!!).
Number of Servings: 8
Ingredients
-
- 3 cups of beef broth
- 2 cloves of minced garlic
- 1 can of tomato paste
- 1 can of diced tomatoes (30 oz)
- 1 bottle of tomato juice (750 ml)
- splash of EVOO
- 2 bay leaves
- S & P
- 1 cup elbow macaroni
Directions
This yummy soup makes approx. 8 servings (of 2 cups each).
- start cooking macaroni in one pot
- start adding all of the other ingredients to another pot
- in the ingredient pot, over medium heat, mix in the beef broth, water, tomato paste, diced tomatoes, minced garlic, tomato juice, EVOO, and S&P
- when macaroni has finished cooking (between 12 to 15 min.), drain and rinse
- bring ingredient pot to a boil and mix in the macaroni
- reduce heat to low, cover, and simmer for 25 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user BACON3.
- start cooking macaroni in one pot
- start adding all of the other ingredients to another pot
- in the ingredient pot, over medium heat, mix in the beef broth, water, tomato paste, diced tomatoes, minced garlic, tomato juice, EVOO, and S&P
- when macaroni has finished cooking (between 12 to 15 min.), drain and rinse
- bring ingredient pot to a boil and mix in the macaroni
- reduce heat to low, cover, and simmer for 25 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user BACON3.
Member Ratings For This Recipe
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