Monday, February 17, 2014

Tomato Macaroni Soup

Ingredients:
· 1 pound ground beef
· 1 onion, diced
· 3 (15 ounce) cans beef broth (about 6 cups)
· 1 (14 ounce) can diced tomatoes
· 1 cup ketchup
· 1 (6 ounce) can tomato paste
· 1 cup shredded carrots (optional)
· 3 tablespoons steak sauce (recommended A1)
· 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 according to package directions

Directions:

1. In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
2. In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, steak sauce, 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.
3. Add cooked macaroni and serve.

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