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Beef Macaroni Soup

You'll love my quick version of classic beef macaroni soup. Loaded with veggies and pasta, it’s just as good as if you made it all from scratch. —Debra Baker, Greenville, North Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings

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.
  • Nutrition Facts
    1 cup: 260 calories, 11g fat (4g saturated fat), 58mg cholesterol, 357mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 21g protein.