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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a favorite from my childhood. My mother found it in Sunset Magazine back in the late 70's and made it a winter staple. It's cheap, low in fat, and high in all the good stuff. Leftovers make great lunches during the following week. Ingredients:
1 lb ground beef |
14 1/2 ounces petite diced tomatoes |
8 ounces tomato sauce |
1 eggplant, diced (don't peel it) |
1 yellow onion, chopped |
3 -4 celery ribs, chopped (it's ok to include the leaves) |
3 -4 carrots, chopped |
1 cup elbow macaroni |
2 teaspoons parsley |
1 bay leaf |
1 teaspoon basil |
2 teaspoons fresh garlic, minced |
4 beef bouillon cubes, crushed |
salt and pepper |
Directions:
1. Place ground beef in soup pot, add garlic and onion, and cook until beef is browned.
2. Chop remaining vegetables to desired size while waiting for meat to cook.
3. Spoon meat fat out of pot if necessary and add diced tomatoes and tomato sauce.
4. Add veggies and all seasonings. Add just enough water to cover everything in the pot.
5. Simmer, don't boil, 'til carrots are tender but still a little crisp.
6. Add noodles and continue to simmer 'til they're cooked.
7. Remove bay leaf.
8. Serve with romono cheese if desired.
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