Beef Macaroni Soup
- 1 pound ground beef
- 2 cups frozen mixed vegetables
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 2 cans 14-1/2 ounces beef broth
- 1/4 teaspoon pepper
- 1/2 cup uncooked elbow macaroni
- In a large saucepan, cook beef over medium heat and drain.
- Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni.
- Reduce heat; cover and simmer for 10 - 15 minutes or until macaroni and vegetables are tender. (adjust your beef broth accordingly)