It’s only 16 degrees here today and all I have thought about is SOUP! I have some ground beef thawing in the fridge and yet I was craving soup for dinner. I looked through my soup and stew cook books and found one comfort food that was at the top of the list. This soup is great for those families that are hustling and need a hearty meal that doesn’t take all evening to prepare. The kids will love it too! Enjoy!
Makes: 6 servings
Here’s what you’ll need:
1 pound lean ground beef
3/4 cup chopped onion
1 garlic clove, minced
1/2 bell pepper, seeded and chopped
1 (14.5 oz) can diced tomatoes with juice
6 cups beef broth or beef stock
1 tsp worcestershire sauce
1 (5.5 oz) can V8 vegetable juice (optional)
1/2 tsp dried basil leaves
1 Tbsp taco/chili seasoning
1 tsp salt
black pepper to taste
1 cup uncooked elbow macaroni noodles
1 (15 oz) can drained and rinsed kidney beans
In a large pot over medium heat, combine and cook beef, garlic, bell pepper, and onions until beef is cooked through (no longer pink) and the vegetables are tender (about 10 minutes)…..
Add taco seasoning…..
Add remaining ingredients and bring to a boil…..
Reduce heat and let simmer, uncovered and stirring occasionally until macaroni is tender and flavors are blended, 15-20 minutes (this is where you’d add the V8 juice if desired)…..
Cover and keep warm over low heat until ready to serve.
We served ours with garlic bread…Mmm!
**You can also omit the kidney beans if you prefer beanless soup. 🙂