Post by Domestic Goddess on Apr 9, 2022 7:11:37 GMT -5
This soup I actually made into 2 soups. Read the instructions as to how I also made a Hot Dog, Macaroni And 3-Bean Soup as well.
Macaroni And 3-Bean Soup
1-1/2 cups elbow macaroni
1 Tablespoon vegetable oil
6 green onions, thinly sliced (use the white and light green parts only)
2 large cloves of garlic, minced
3 (14.5 oz.) cans reduced sodium chicken broth
1 (26 oz.) can Hunts 'Zesty & Spicy' Pasta Sauce
1/4 teaspoon dried basil leaves
1/4 teaspoon dried Italian seasoning
1 (15 oz.) can light red kidney beans, rinsed and drained
1 (16 oz.) can dark red kidney beans, rinsed and drained
1 (15.5 oz.) can cannellini beans (white kidney beans) rinsed and drained
1.) Cook the elbow macaroni according to directions on the back of the box. (I cook the macaroni while I am preparing the soup. And once the macaroni is cooked and drained, I then rinse it with cold water, drain it thoroughly, and then set the macaroni aside.)
2.) While the macaroni is cooking in a large stock-pot, add the vegetable oil.
3.) Sauté the onion in the stock-pot for about 2 minutes. (I season the onions with a bit of fresh cracked pepper while they're sautéing.)
4.) Add the minced garlic and cook the garlic for about 1 minute.
5.) Now add the 3 cans of broth, the pasta sauce, basil, Italian seasonings, and the beans; stir and simmer the soup until you add the cooked macaroni, then finish heating the soup through.
6.) Note: When it came to putting the leftover soup away, I drained the liquid broth from the noodles and beans, and refrigerated the broth separately. I did the same with the leftover macaroni and beans. And when I reheated the soup, I added the desired amount of broth, plus the macaroni and beans to a medium saucepan to reheat just the right amount of soup for 2 people. After that, I made the leftover soup into a new soup. Instructions for creating another soup are as follows...
7.) To make: Hot Dog, Macaroni And 3-Bean Soup...
After my husband and I had 2 helpings of the Macaroni and 3-Bean Soup, I then melted 1/2 a tablespoon of butter in a large saucepan, then added 2 large tablespoons of diced onion, and 8-ounces of thinly sliced hot dogs (which I sautéed for a few minutes in the pan). I then added 1-(14.5 oz.) can of reduced sodium chicken broth, 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried Italian seasoning, 1-(10 oz.) can of diced tomatoes with green chilies, and the remaining leftover soup (from above). Heated the soup through and served it. The soup was very good! I made 2 soups out of the main recipe... one vegetarian, and the other... a hot dog, macaroni and bean soup. Making both soups, it yields a total of 8 servings.
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Macaroni And 3-Bean Soup
1-1/2 cups elbow macaroni
1 Tablespoon vegetable oil
6 green onions, thinly sliced (use the white and light green parts only)
2 large cloves of garlic, minced
3 (14.5 oz.) cans reduced sodium chicken broth
1 (26 oz.) can Hunts 'Zesty & Spicy' Pasta Sauce
1/4 teaspoon dried basil leaves
1/4 teaspoon dried Italian seasoning
1 (15 oz.) can light red kidney beans, rinsed and drained
1 (16 oz.) can dark red kidney beans, rinsed and drained
1 (15.5 oz.) can cannellini beans (white kidney beans) rinsed and drained
1.) Cook the elbow macaroni according to directions on the back of the box. (I cook the macaroni while I am preparing the soup. And once the macaroni is cooked and drained, I then rinse it with cold water, drain it thoroughly, and then set the macaroni aside.)
2.) While the macaroni is cooking in a large stock-pot, add the vegetable oil.
3.) Sauté the onion in the stock-pot for about 2 minutes. (I season the onions with a bit of fresh cracked pepper while they're sautéing.)
4.) Add the minced garlic and cook the garlic for about 1 minute.
5.) Now add the 3 cans of broth, the pasta sauce, basil, Italian seasonings, and the beans; stir and simmer the soup until you add the cooked macaroni, then finish heating the soup through.
6.) Note: When it came to putting the leftover soup away, I drained the liquid broth from the noodles and beans, and refrigerated the broth separately. I did the same with the leftover macaroni and beans. And when I reheated the soup, I added the desired amount of broth, plus the macaroni and beans to a medium saucepan to reheat just the right amount of soup for 2 people. After that, I made the leftover soup into a new soup. Instructions for creating another soup are as follows...
7.) To make: Hot Dog, Macaroni And 3-Bean Soup...
After my husband and I had 2 helpings of the Macaroni and 3-Bean Soup, I then melted 1/2 a tablespoon of butter in a large saucepan, then added 2 large tablespoons of diced onion, and 8-ounces of thinly sliced hot dogs (which I sautéed for a few minutes in the pan). I then added 1-(14.5 oz.) can of reduced sodium chicken broth, 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried Italian seasoning, 1-(10 oz.) can of diced tomatoes with green chilies, and the remaining leftover soup (from above). Heated the soup through and served it. The soup was very good! I made 2 soups out of the main recipe... one vegetarian, and the other... a hot dog, macaroni and bean soup. Making both soups, it yields a total of 8 servings.
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