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Beef and Macaroni Soup
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- 1 pound lean ground beef
- ½ cup onion diced
- 6 cups beef broth
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon oregano
- ½ teaspoon dried basil
- 1 ½ cups elbow macaroni uncooked
- 1 ½ cups frozen mixed vegetables
In a large soup pot brown beef and onion until no pink remains. Drain any fat.
Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
Serve with shredded cheese if desired.
Saturated Fat: 5g
Vitamin A: 2469IU
Vitamin C: 13mg
This recipe was featured on BestRecipeFinder.
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