Easy Chili Macaroni Soup

Recipe: Nutrition
Egg-free
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sugar
Nut-free
Weight Management
Dish type
Dinner
Serves
6
Ready in
30 minutes
Print

Ingredients

  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 1 tbsp. olive oil
  • 2 (15-oz.) cans chili with beans
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (14-oz.) can low-sodium beef broth
  • 1 (8-oz.) can tomato sauce
  • 2 tsp. sugar
  • 1 tsp. tomato paste
  • 2 cups al dente cooked macaroni pasta
  • 1 cup shredded Cheddar (4 oz.)

Directions

Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
  1. Heat oil in a large Dutch oven over medium-high heat. Add bell pepper and onion; cook and stir until tender. Stir in chili, tomatoes, beef broth, tomato sauce, sugar and tomato paste. Bring to boiling; reduce heat. Cover and simmer 10 minutes.
  2. Stir in pasta. Return to boiling; reduce heat. Simmer about 5 to 7 minutes more or just until heated through do not overcook the pasta. Season with salt and pepper to taste. Ladle soup into bowls, and sprinkle with cheese. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 269, Calories Fat 81, Total Fat 9g, Saturated Fat 4g, Cholesterol 29mg, Sodium 817mg, Carbohydrate 33g, Protein 13g
Serving Size1
Calories269
Calories Fat81
Calories (fat) extra30
Total Fat9g
Total Fat (extra)14
Saturated Fat4g
Saturated Fat (extra)23
Cholesterol29mg
Cholesterol (extra)10
Sodium817mg
Sodium (extra)34
Potassium77mg
Carbohydrate33g
Carbohydrate (extra)11
Fiber4g
Fiber (extra)20
Sugars6g
Protein13g
Omega30g
Vitamin A742IU
Vitamin A (extra)15
Vitamin C28mg
Vitamin C (extra)47
Iron2mg
Iron (extra)12