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By: Grace B.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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6 each slices bacon 1 each medium onion, sliced 1 each medium clove garlic, minced 1 tablespoon butter or margarine 2 each cans (10 3/4 ounces each) condensed chicken broth 2 each soup cans water 1 can (about 16 ounces each) garbanzo beans (chick peas), drained 1 can (about 15 ounces each) red kidney beans, drained 1 can (about 15 ounces each) stewed tomatoes 2 cups cooked large shell macaroni 0.5 each Sunkist® lemons -grated peel and juice Or substitute 5 1/2 cups homemade chicken stock for the broth and water |
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| Directions: | ||
| In a saucepot, cook the bacon until crisp; remove and crumble. Pour off all but 2 tablespoons of the drippings. Sauté the onion and garlic in the drippings and butter until tender. Add chicken broth, water, beans, tomatoes, macaroni, lemon peel, and juice; heat to blend flavors. To serve, sprinkle individual servings of soup with crumbled bacon and cubed or shredded cheese, sliced green onions (scallions), and additional grated lemon peel, if desired. |
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| Notes: | ||
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