Sunday, January 31, 2010

Make Ahead Beef Macaroni Soup

This is a quick, easy, and delicious version of a vegetable beef soup. It's also a really flexible dish because you can use whatever vegetables you have at the time, fresh or frozen.

The Ingredients

1 pound lean ground beef
2 cups fresh or frozen vegetables (I used celery, carrots, fresh green beans, peas and corn.)
1/2 cup onion, chopped
1 can diced tomatoes, undrained
2 cans beef broth
1/4 teaspoon pepper
1/2 cup uncooked elbow macaroni or shells

At Ten O'Clock

In a large saucepan, cook the beef until it starts to brown. Add onion and continue to brown the beef. Drain off excess fat. (You really need to make sure you drain your beef, otherwise your soup with be greasy.) Stir in mixed vegetables, tomatoes, broth and pepper. Bring to a boil. Add macaroni. Reduce heat, cover and simmer for about 20 minutes or until the macaroni and vegetables are tender.

Refrigerate until ready to reheat for dinner.

Before Serving

Reheat and serve :)

Family Approval
This isn't quite as good as the cheesy potato soup, but it's a fantastic dish because it's full of veggies, quick and easy to make, and very tasty. All of my kids really liked it.


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