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.