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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This hearty broth is sure to warm you up on a cool day. Filled with Italian seasoning, good-for-you vegetables, ground beef and macaroni, the recipe was sent in by Maudie Breen of Salt Lake City, Utah. Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
6 cups water |
1 can (28 ounces) diced tomatoes, undrained |
1-1/2 cups sliced zucchini |
1 can (16 ounces) kidney beans, rinsed and drained |
1-1/2 cups frozen whole kernel corn, thawed |
1 cup shredded cabbage |
1 celery rib with leaves, chopped |
2 teaspoons beef bouillon granules |
2 teaspoons italian seasoning |
3/4 teaspoon salt |
1/2 cup uncooked elbow macaroni |
Directions:
1. In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, zucchini, beans, corn, cabbage, celery, bouillon, Italian seasoning and salt. Add macaroni. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until macaroni is tender. Yield: 9 servings (about 3 quarts).
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