Quick Vegetable Soup Recipe | Land O’Lakes

Ingredients

• 1 (32-ounce) package beef broth
• 1 medium (1/2 cup) onion, chopped
• 2 ounces (1/2 cup) uncooked dried elbow macaroni
• 1 (12-ounce) package frozen vegetable combination (broccoli, cauliflower and carrots)
• 1 (15.5-ounce) can pinto beans, drained, rinsed
• 1 teaspoon dried basil leaves
• Salt, if desired
• Pepper, if desired
• 4 ounces (1 cup) shredded Monterey Jack cheese