Beef Macaroni Soup

beefmacaronisoup

Even down here in sunny Florida, we get our share of chilly weather during the winter.  Nothing takes the chill off a February day like hot soup.  This one is easy & quick to prepare, and guaranteed to be a crowd-pleaser!

PREP/TOTAL TIME: ABOUT 30 MINUTES

INGREDIENTS:

1 lb ground beef/chuck
2 cups frozen mixed vegetables
1 can (14.5oz) diced tomatoes
1 container (32oz) beef broth
1 TBSP minced garlic
1/2 lg onion, coarsely chopped
1/4 tsp pepper
1 tsp salt
1/2 cup uncooked elbow macaroni

PREPARATION

In a dutch oven, cook beef/chuck, onions, and garlic over medium heat until beef is browned and onions are tender; drain*.

*(Note, although many recipes call for “draining” ground beef after cooking, I don’t.  I like to use ground chuck 80/20 mixture, and I also leave the minimal amount of grease for additional flavor – it’s your choice.)

Stir in the mixed vegetables,tomatoes, broth, salt & pepper.  Bring to a boil; add macaroni.

Reduce heat; cover & simmer for 15-20 minutes or until macaroni and vegetables are tender.

Serve hot, with cold bread & butter.

YIELD: 5 SERVINGS

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