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Bean and Macaroni Soup

Bean and Macaroni Soup


Bean and Macaroni Soup


  • 2 cans(16 oz) great northern beans
  • 1 Tbsp olive oil
  • 1/2 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 1-1/2 lbs canned whole tomatoes cut up
  • 1 tsp dried sage
  • 1 tsp  dried thyme
  • 1/2 tsp dried oregano
  • Black pepper (to taste)
  • 1 bay leaf, crumbled
  • 4 C cooked elbow macaroni


  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 20 minutes
  5. Cook macaroni according to directions on package using unsalted water. Drain when cooked. (Do not overcook)
  6. Combine reserved bean liquid with water to make 4 cups
  7. Add liquid, beans, and cooked macaroni to vegetable mixture
  8. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.

Nutrition Facts

Yield: 16 servings--Serving Size: 1 cup

Each serving provides:

Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg*

* If using canned tomatoes, sodium would be higher.

SOURCE: National Heart, Lung, and Blood Institute, part of the National Institutes of Health and the U.S. Department of Health and Human Services

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