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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a variation on a recipe I found in Quick Cooking magazine, March/April 1998 issue. I've subsituted spaghetti sauce for the original italian seasoned diced tomatoes and sometimes use italian sausage instead of ground beef. Both versions are tasty. Ingredients:
1 lb ground beef or 1 lb italian sausage |
24 ounces spaghetti sauce |
2 1/4 cups water |
1 1/2 cups elbow macaroni, uncooked |
15 ounces beef broth |
16 ounces canned kidney beans |
15 ounces canned garbanzo beans |
14 1/2 ounces canned mixed vegetables |
Directions:
1. Brown the ground beef or sausage; drain well. Place in a large dutch oven.
2. Add spaghetti sauce, water, broth and macaroni. Bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender.
3. Stir in vegetables and beans, heat through.
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