Beef Macaroni Soup

An easy recipe perfect for fall. The first time I ever ate this soup was when I was just dating my husband (26 years ago) and his aunt made this up. It was delicious and so yummy. This recipe is perfect for fall. Make up a batch and see how filling it truly is

Beef Macaroni Soup

• 1 pound ground beef
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) reduced sodium beef stock
• 2 cups frozen mixed vegetables
• 1/2 cup uncooked elbow macaroni
• 1/4 tsp black pepper

Place ground beef in a large saucepan. Cook over medium heat for 10 minutes or until no longer pink. Then drain. Stir in the tomatoes, mixed vegetables, beef stock. Season with black pepper. Bring to a boil; add elbow macaroni. Reduce heat to low. Cover and simmer for 10 minutes or until macaroni and vegetables are tender.