Thursday, January 26, 2012

Beef Macaroni Soup

This is one of those dishes that are perfect for when you’re short on time and want to serve up a nutritious meal...and fast! Fix a pan of cornbread to complete it. If I don't fix cornbread, you will find my husband eating peanut butter and crackers or a pimiento cheese sandwich with it. 


  • 1 lb. ground beef
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 can (14.5 oz.) beef broth
  • 1 small can each: green beans or peas, carrots and corn
  • 1 tsp. pepper
  • 1/2 cup uncooked elbow macaroni*
  • *1 cup if you love more pasta


    • 1
      In a large saucepan, brown meat and drain grease. Stir in tomatoes, broth, veggies and pepper.
    • 2
      Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni is tender.

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