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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I don't remember where this came from, but about 25 years ago I was given this recipe and it has become one of our family favorites. Go ahead, add your own family's favorites to this wonderful soup. More of this, less of that. Ahhh, comforting and yummmm! Ingredients:
1 lb ground beef |
1 cup chopped onion |
2 1/2 cups water |
1 cup uncooked elbow macaroni |
1/2 cup thinly sliced celery |
1 cup sliced zucchini |
1 cup shredded cabbage |
2 teaspoons beef bouillon granules |
1 teaspoon italian seasoning |
1/2 teaspoon minced garlic |
1 (28 ounce) can tomatoes, undrained |
1 (8 ounce) can kidney beans, undrained |
1 (8 ounce) can whole kernel corn, undrained |
shredded cheddar cheese, optional |
Directions:
1. Cook ground beef and onion in a 4 quart Dutch oven, stirring frequently, until beef if brown.
2. Drain.
3. Stir in remaining ingredients, except cheese.
4. Break up tomatoes, heat to boiling, then reduce heat.
5. Cover and simmer about 15 minutes, stir occasionally, until macaroni is tender.
6. Top with cheese, if desired.
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