Tomato Macaroni Soup

By srumbel

This soup is a copycat from one of my favorite restaurants from Logan, UT- Juniper Take-out. Now that we don't live there anymore, I tried to recreate it as close as I could. It turned out pretty good!)

from sixsistersstuff.com

Ingredients

• 1 lb ground beef (can be left out if you want)
• 1 onion, diced
• 3 (15 oz) cans beef broth (about 6 cups)
• 1 (14 oz) can diced tomatoes
• 1 cup ketchup
• 1 (6 oz) can tomato paste
• 1 cup shredded carrots (optional)
• 3 tablespoons A1 sauce
• 2 tablespoons brown sugar
• 3 teaspoons Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 1/2 cups elbow macaroni, cooked

Preparation

Step 1

In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni and serve.