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 with much less fuss.
—Debra Baker, Greenville, NC
Takes: 25 min. • Makes: 5 servings
1 lb. ground beef
2 cups frozen mixed vegetables
1 can (141/2 oz.) diced tomatoes, undrained
1 can (141/2 oz.) beef broth
1/4 tsp. 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 the macaroni. Reduce heat; cover and simmer for 8-10 minutes or until the macaroni and vegetables are tender.
1 cup: 260 cal., 11g fat (4g sat. fat), 58mg chol., 357mg sod., 19g carb. (5g sugars, 5g fiber), 21g pro.
TEST KITCHEN TIP
This versatile recipe is great for picky eaters (especially those who don’t like garlic and onions), but also easy to spice up. Chili powder, paprika, onion powder and garlic powder are tasty additions. Start with 1/4 tsp. of any or all, and increase to taste. You can also substitute any short pasta for the elbow macaroni. Shells and wagon wheels are fun shapes for this kid-friendly soup.