This tomato, macaroni and bean soup is so easy to make and a family favorite, especially with the kids.
Have you ever had one of those days where it seems like you are going non-stop from the moment you wake up until you go to bed? As my boys get older it seems like this happens more often than those laid back days when they were still babies and were happy cuddling for hours at a time. On the days when we are going full speed until nap time, dinner is the last thing that is on my mind. And then 4 o’clock hits and I remember ‘Oh yeah, we have to eat tonight’.
I have made a commitment to myself and my husband that we will not eat out at all in the month of February. Well at least dinners, we got one of those free frosty key chains from Wendy’s so of course we have to go once a week and get 2 or 3. Today’s recipe I created by mistake actually, I had planned on making a different soup, but upon looking in the cupboard I realized I didn’t have everything I needed and my basil had gone bad. One of the downfalls of shopping only twice a month. I’m learning though to create the meals that have the shortest shelf (or fridge) life ingredients first vs. waiting to cook those on the last few days of our meal plans.
Any who, it was at the end of our first of January meal plan and I didn’t have many other options. Plus, it was 6 o’clock and everyone was starving! So I threw a few of my boys’ favorites in a pot, heated it up and poured it in their bowls all the while hoping they would eat at least some of it. Much to my amazement they gobbled it down and asked for more…twice. I figured maybe they’re just super hungry so that’s why this soup is all gone. But I made it again two weeks later (when they weren’t growling at me like a pack of hungry wolves) and same thing, no leftovers. I’ve put this one on 2 of the last 3 meal plans I’ve made because it’s perfect for those days when dinner is the last thing on my mind.
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes (15 oz)
- 1 can tomato sauce (8 oz)
- 4 cups tomato broth
- 1 cup macaroni
- 1 tsp chili powder
- 1/2 tsp garlic powder
- salt and pepper to taste
- shredded cheese and sour cream (optional for toppings)
- Put all ingredients except macaroni in a large pot and bring to boil.
- Reduce to a simmer and cook for 15 minutes.
- Cook macaroni according to package directions.
- Drain macaroni and add to soup mix for last 2 minutes.
- If you don't have tomato broth you can use vegetable or chicken broth.
Do you have any go-to meals for those crazy hectic days?