Simple, hearty, and made from freezer and pantry staples–this soup comes together in no time.
Pam @ Onceamonthmom.com
- 6 cups water
- 15 ounces canned kidney beans, drained and rinsed
- 16 ounces frozen mixed vegetables
- 2 Tablespoons beef bouillon granules
- 1.25 cups chopped onion
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon salt
- o.5 teaspoon pepper
- 1 cup uncooked elbow macaroni
- 24 cooked meatballs
- 15 ounces canned diced tomatoes, undrained
In a large pot, combine water, beans, vegetables, bouillon, onion, bay leaf, basil, salt, and pepper. Bring to a boil. Add pasta. Reduce heat, cover and simmer 5 minutes. Add meatballs and tomatoes; heat through. Discard bay leaf. Serve with a sprinkling of Parmesan cheese, if desired.
Prepare soup as above, omitting macaroni. In a separate pot, boil noodles in salted water until al dente. Rinse in cold water to stop cooking process. Cool soup and macaroni. Place soup in freezer bags. Place macaroni in separate freezer bags. Seal, label, and freeze. To serve, reheat soup in a large pot on the stove until heated through. Add cooked macaroni, heating 1-2 minutes longer. Serve with a sprinkling of Parmesan cheese, if desired.
**conversion chart image provided by Erik Spiekermann
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