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This hearty soup can be made with leftover ground or fresh meat, cooked with tender vegetables, canned tomatoes, macaroni elbows and a handful of Italian herbs and spices.
1 pound of lean ground beef
½ cup of chopped onion
6 cups of meat broth
14 ounces of diced tomatoes
2 tablespoons of tomato paste
1 teaspoon Worcestershire sauce
½ teaspoon of oregano
½ teaspoon dried basil
1 ½ cups uncooked elbow macaroni
1 ½ cups frozen mixed vegetables
In a large pot of soup, brown the meat and onion until there is nothing pink left. Drain the fat.
Add broth, tomatoes, tomato paste, Worcestershire sauce and seasonings. Bring to a boil. Simmer for 5 minutes.
Add macaroni noodles and vegetables and simmer another 8 minutes or until macaroni is tender. Season with salt and pepper to taste.
Serve with grated cheese if desired.
If fresh vegetables are added, add them before the pasta to give them time to soften.
If you are not going to eat all of this at once, cook the pasta separately and add it to each bowl. If you leave the macaroni in the soup overnight, they will absorb the broth and become mushy.
Change the flavor of this soup with seasonings and dressings. Try taco seasoning, with avocados, sliced jalapeños, and a little sour cream on top for taco soup.
For a meatless option, change the ground beef to black beans, pinto beans, or black-eyed peas.
For best results when freezing, leave the pasta out and add it when reheating.