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Bean and Macaroni Soup

Beans and veggies make this soup hearty and healthy!

Recipe Source: Stay Young At Heart


2 cans (16 oz each) great northern beans

1 Tbsp olive oil

½ lb fresh mushrooms, sliced

1 C onion, coarsely chopped

2 C carrots, sliced

1 C celery, coarsely chopped

1 clove garlic, minced

3 C cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)

1 tsp dried sage

1 tsp dried thyme

½ tsp dried oregano

Ground black pepper, to taste

1 bay leaf, crumbled

4 C cooked elbow macaroni

calories 158
Total fat 1 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 154 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Drain beans and reserve liquid. Rinse beans.

  • 2
    Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.

  • 3
    Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.

  • 4
    Cover and cook over medium heat for 20 minutes. Meanwhile, cook macaroni according to package directions, using unsalted water. Drain when cooked. Do not overcook.

  • 5
    Combine reserved bean liquid with water to make 4 cups.

  • 6
    Add liquid, beans, and cooked macaroni to vegetable mixture.

  • 7
    Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally. Serve warm.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.