This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
Ingredients
- ½ pounds ground beef: 1 piece
- onion: 1 piece (chopped)
- garlic: 1 Tbsp (chopped)
- stewed tomatoes: 2 cans (14 ounce cans)
- tomato sauce: 1 can (15 ounce can)
- water: 2 cups
- baby peas: 1 can (15 ounce can)
- carrots: 1 cup (finely chopped)
- spinach: 1 can (14 ounce can, drained, chopped)
- beef bouillon cube: 1 piece
- ground black pepper: 1 tsp
- uncooked elbow macaroni: 1 cup
- italian seasoning: 2 Tbsp
Metric Conversion
Stages of cooking
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Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
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Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
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Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.
