Bean And Macaroni Soup
Hearty bean and macaroni soup combining savory tomato, beans, and herbs with crispy bacon, perfect for a comforting meal that suits all tastes.
Ingredients
- 1 Tbsp. corn oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 large clove garlic, chopped ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 2 (15 oz. each) cans kidney beans or 3 cups red beans ⓘ
- 1 Tbsp. minced parsley ⓘ
- 2 Tbsp. green onion, chopped ⓘ
- 4 cups liquid (bean liquid and water) ⓘ
- salt and pepper to taste ⓘ
- 1 cup cooked small macaroni
- 2 Tbsp. imitation bacon chips or crisp bacon pieces ⓘ
Instructions
- In oil, sauté onion, green pepper, and garlic for 5 minutes.
- Add tomato sauce and simmer for 30 minutes, adding water as needed and stirring frequently.
- Add drained beans, parsley, green onion, and liquid (bean liquid and water). Season to taste.
- Cook for 10 minutes.
- Stir in cooked macaroni and simmer for 5 more minutes.
- Sprinkle with bacon chips or crisp bacon pieces before serving.
Tips & Substitutions
For added depth of flavor, consider using vegetable broth instead of water. You can substitute the kidney beans with black beans or chickpeas based on your preference. If you like a spicier kick, add a pinch of red pepper flakes while sautéing the onions and garlic. Make sure to cook the macaroni al dente, as it will continue to soften in the soup.
Serving Suggestions
Serve this hearty soup with a side of crusty bread or a light salad to balance the meal. It pairs beautifully with Easy Cheesy Taters for a comforting dinner. Garnish each bowl with a sprinkle of fresh parsley and additional bacon bits for a delightful finish. This dish is perfect for a cozy family gathering or a casual weeknight meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the soup if it has thickened. Reheat on the stove over medium heat, stirring occasionally, until warmed through. Avoid reheating in the microwave if possible, as it can lead to uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Macaroni Soup contains roughly 471 calories, with 15g protein, 77g carbohydrates, and 14g fat. It is an excellent source of vitamin C (61% of the Daily Value), protein (31% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1498mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon chips or replace them with a vegetarian bacon alternative. The soup will still be rich and flavorful with the beans and seasonings. You can also use vegetable broth instead of water for added depth.
How can I make this soup spicier?
To add heat, incorporate diced jalapeños or a pinch of cayenne pepper when sautéing the onions and garlic. You could also finish the soup with a dash of hot sauce or serve it with sliced jalapeños on the side for those who enjoy extra spice.
Can I freeze the leftovers?
Yes, this soup freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).