You’ll love my quick version of classic beef macaroni soup. Loaded with veggies and pasta, it’s just as good as the original— but without the fuss!
—DEBRA BAKER GREENVILLE, NC
START TO FINISH: 25 MIN. • MAKES: 5 SERVINGS
1 pound ground beef
2 cups frozen mixed vegetables
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (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 until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until the macaroni and vegetables are tender.
HELPFUL HINT
This recipe is great for picky eaters (especially those who don’t like garlic and onions), but it’s also easy to spice up by adding chili powder, paprika, onion powder or garlic powder. Start with 1/4 teaspoon of any or all, and increase to taste. You can also use fun pasta shapes, such as shells or wagon wheels, instead of macaroni in this kid-friendly soup.