Beef Macaroni Soup

Photo by Kelly S.

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 12

    oz extra lean ground sirloin

  • 2.5

    cups reduced fat beef broth

  • 1.5

    tsp Italian seasoning

  • 1/4

    tsp onion powder

  • 1/8

    tsp garlic powder

  • 1/2

    cup elbow macaroni

  • 1

    16oz can low sodium stewed tomatoes, cut up

  • 1

    16oz can kidney beans, rinsed and drained

Directions

In large saucepan, cook the ground beef over medium heat until browned. Drain beef, then transfer to a plate lined with 3 paper towels, blot the meat with another towel. Return beef to saucepan, stir in broth, Italian seasoning, and onion and garlic powders. Cover and bring to a boil. Stir in the macaroni, return to a boil, then reduce the heat. Cover and simmer until macaroni is tender. Stir in tomatoes and kidney beans, return to a boil to heat through.

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