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Thursday, September 20, 2012

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.

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