Nana's Macaroni Soup

Nana's Macaroni Soup

Miz Helen's Kitchen

Ingredients

1 pound lean ground beef

3 cloves garlic, minced

1 yellow onion, chopped

1 (14 oz) can stewed tomatoes

1-1/2 cup frozen peas

1-1/2 cup frozen corn

1 (6 oz) can tomato paste

1 cup ketchup

2 teaspoons Worcestershire Sauce

2 tablespoons parsley

6 cups beef broth

Salt and Pepper to taste

1-1/2 cups elbow macaroni, cooked

Directions

In a large skillet, brown the beef and drain well. Return the drained beef to the skillet and add the garlic and onions, cook until the onions are clear.

Salt and pepper the mix to taste.

In a large stock pot, add the beef, garlic and onion mixture.

Add the stewed tomatoes, peas, corn, and beef broth, stir well.

Add the tomato paste, ketchup and Worcestershire Sauce, stir well.

Add the parsley, then salt and pepper to taste.

Add the cooked macaroni and stir well.

Cook on medium heat until 10 minutes, reduce to low and cook for 20 minutes.

Simmer until ready to serve.

Garnish with fresh parsley before serving.

Enjoy!

Recipe Tips:

Soup can be made without the beef or chicken or turkey could be substituted.

Any vegetable could be added or left out.

This is a very versatile soup base, just make it your own.