This vegetable soup is ready 30 minutes.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1 (32-ounce) package beef broth
1 medium (1/2 cup) onion, chopped
2 ounces (1/2 cup) uncooked dried elbow macaroni
1 (12-ounce) package frozen vegetable combination (broccoli, cauliflower and carrots)
1 (15.5-ounce) can pinto beans, drained, rinsed
1 teaspoon dried basil leaves
Salt, if desired
Pepper, if desired
4 ounces (1 cup) shredded Monterey Jack cheese
Combine broth and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, 9-10 minutes or until broth just comes to a boil. Stir in macaroni, vegetables, beans and basil. Continue cooking 9-10 minutes or until mixture comes to a boil. Cook, stirring occasionally, 7-8 minutes or until macaroni is tender and vegetables are heated through. Season with salt and pepper, if desired.
To serve, ladle soup into individual bowls. Top with cheese.
Read more about this recipe on Recipe Buzz® Blog.
Explore reviews fromour online community
This recipe is wonderfull. It has a lot of flavor...with not a lot of ingredients..really good
I did make this recipe BUT...........I also added cut up lrft over beef which made it super wonderful.