Zesty Vegetable Soup
1 lb ground round
1 medium onion, chopped
2 13-3/4 oz cans beef broth
2 14-1/2 oz cans Italian tomatoes
1 tsp. Italian Seasoning
salt and pepper to taste
1 lb bag frozen mixed vegies
1/2 cup elbow macaroni (uncooked)
Brown ground round and onion in a medium stock pot. Drain excess fat and add beef broth, tomatoes, and seasonings. Simmer, uncovered, for 20 minutes.
Add frozen veggies and uncooked elbow macaroni.
Continue to simmer, uncovered, over low heat for 30 to 40 minutes and enjoy!
Serve with biscuits, cornbread or crackers!
YUM!
YUM!!
Looks delish!!1
ReplyDeleteI'm making it right now, can't wait to try it...my kitchen smells delicious :)
ReplyDeleteI make this all of the time in cooler weather, however, I can eat it anytime. I like your blog...Liz
ReplyDeletehttp://annabellscooking.wordpress.com
This is so yummy, and great on cold days like today. �� :)
ReplyDeleteThis looks so yummy, and sounds so easy to make. Next time I make soup, this will be what"s in my soup pot.
ReplyDeleteI love soup and try to fix a different kind each week. This is a good recipe. I omit the Italian seasoning and add turnips, cabbage, red bell pepper, or whatever I have leftover veggies.
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