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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This recipe came about by accident when I combined a week's worth of family leftovers. Everyone gobbled it up without knowing my secret.Lyn Robitaille, East Hartland, Connecticut Ingredients:
4 cups water |
1 package (1.7 ounces) vegetable soup mix |
1 can (15-1/2 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) corn, drained |
1 can (8 ounces) tomato sauce |
2 cups cooked cubed beef, chicken or turkey |
1 cup cooked leftover vegetables |
1 cup sliced celery |
1 cup chopped onion |
3/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups cooked elbow macaroni |
Directions:
1. In a large saucepan, combine water and soup mix; bring to a boil over medium heat. Add beans, corn, tomato sauce, meat, vegetables, celery, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add macaroni; heat through. Yield: 10-12 servings.
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