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Beef and Macaroni Soup

Beef and Macaroni Soup

12 Ounces extra lean ground sirloin

2 1/2 Cups Beef Broth

1 1/2 Teaspoons Italian seasoning

1/4 Teaspoon onion powder

1/8 Teaspoon garlic powder

1/2 Cup elbow macaroni

16 Oz Low Sodium Tomatoes -- Canned, cut up

16 Oz Kidney Beans -- Canned , rinsed and drained

In a large saucepan, cook the ground beef over Medium heat until browned, about 5 minutes, stirring occasionally. Drain the beef in a strainer or colander, then transfer to a large plate lined with three layers of paper towels. Blot the beef with additional paper towels. Return the beef to the saucepan.

Stir in the broth, Italian seasonings, onion and garlic powders. Cover and bring to a boil.

Stir in macaroni. Return to a boil, then reduce the heat. Cover and simmer until the macaroni is just tender, about 8 minutes.

Stir in the tomatoes and kidney beans.

Return to a boil to heat through.

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