Recipe of the Day: Beef Macaroni Soup

BEEF MACARONI SOUP

1 pound ground beef

2 cups frozen mixed vegetables

1 can (14-1/2 ounces) diced tomatoes, undrained

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

This story was originally published January 19, 2016 at 7:24 AM.