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Beef Macaroni Soup Recipe

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“This is a quick version of delicious vegetable beef soup,” shares Debra Baker of Greenville, North Carolina. “With beef, veggies and pasta, it’s just as good as the original with a lot less fuss.”

This recipe is:

Healthy

Quick

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5 Servings
Prep/Total Time: 25 min.

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. Yield: 5 servings.

Nutrition Facts: 1 cup (prepared with reduced-sodium broth) equals 233 calories, 8 g fat (4 g saturated fat), 46 mg cholesterol, 341 mg sodium, 19 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Beef Macaroni Soup published in Simple & Delicious January/February 2007, p27

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Reviews for Beef Macaroni Soup (2)

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Reviewed on Oct. 08, 2009 by merry22

Very easy after a long day at work. I add an extra can of broth and extra noodles, as my kids like the macaroni. I also throw in garlic, red pepper, and a bay leaf.

Reviewed on Feb. 13, 2009 by 5hungrykids

This was a pretty decent soup. I always have these ingredients on hand (except for the beef broth, but I can substitute with beef bouillon) so that is always a plus. My children loved it, and they don't care much for soup. I will probably be making it often just for the fact they will eat it. One of them even asked if I could put leftovers in a thermos for school lunch. Thanks for the recipe.

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Beef Macaroni Soup Recipe

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Ingredients