BEEF MACARONI SOUP
1 pound ground beef
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1/2 cup uncooked elbow macaroni
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Yield: 5 servings.
Simple & Delicious January/February 2007