"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Sunday, December 9, 2007

Soup of the Week

Beef Macaroni Soup

This is a quick version of delicious vegetable beef soup. With beef, veggies and the addition of pasta, it's just as good as the traditional version with a lot less fuss.

1 lb ground beef
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef broth
2 cups frozen mixed vegetables
1/4 teaspoon pepper
1/2 cup uncooked elbow macaroni

In a large saucepan, cook beef over medium heat until no loner pink; drain. Stir in the tomatoes, broth, vegetables and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

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