Ingredients
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
Directions
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 macaroni and vegetables are tender.
Test Kitchen Tips
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 teaspoon of any or all, and increase to taste.
Substitute any short pasta for the elbow macaroni. Shells and wagon wheels are fun shapes for this kid-friendly soup.
