Ingredients

1 pound Lean Ground Beef

0.5 cup Diced Onion

6 cups Beef Broth

14 ounces Canned Diced Tomatoes

with juices, 1 can

2 tablespoons Tomato Paste

1 teaspoon Worcestershire Sauce

0.5 teaspoon Dried Oregano

0.5 teaspoon Dried Basil

1.5 cups Elbow Macaroni

uncooked

1.5 cups Frozen Mixed Vegetables

Beef and Macaroni Soup

Spend With Pennies (Holly Nilsson)

Serves	Prep	Cook	Total	Shares
6	15 min	20 min	35 min	1

This hearty soup is a family favorite.

soupmain coursebeef

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Recommended Equipment

Measuring cups

Stirring spoon

Large soup pot

Measuring spoons

Wooden spatula

Instructions

In a large soup pot brown beef and onion until no pink remains. Drain any fat.

1 pound Lean Ground Beef
0.5 cup Diced Onion

Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.

6 cups Beef Broth
1 can 796 g Canned Diced Tomatoes
with juices
2 tablespoons Tomato Paste
1 teaspoon Worcestershire Sauce
0.5 teaspoon Dried Oregano
0.5 teaspoon Dried Basil

Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.

1.5 cups Elbow Macaroni
uncooked
1.5 cups Frozen Mixed Vegetables

Serve with shredded cheese if desired.