GROUND BEEF VEGETABLE SOUP

By curly

Ingredients

• 3/4 pound ground beef
• 2 cans (14-1/2 ounces each) beef broth
• 2 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 3 celery ribs, chopped
• 2 large carrots, sliced
• 2 medium onions, sliced
• 1 medium potato, peeled and cubed
• 1-1/2 cups fresh cauliflowerets
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• 1 tablespoon garlic powder
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup uncooked macaroni

Preparation

Step 1

In a Dutch oven, cook beef over medium heat until no longer pink; drain.

Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.

Cook macaroni according to package directions; drain. Stir into soup; heat through.

Nutritional Facts
1 serving (1-2/3 cups) equals 171 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 516 mg sodium, 23 g carbohydrate, 4 g fiber, 12 g protein.