This is a really simple soup that my mom used to make a lot when I was young. She shared the recipe with me and I like making it on chilly fall and winter nights. We definitely have plenty of those here! Since you can kind of play around with it the amounts aren't exact. But you can make it however your family will like it!
Ingredients
1 lb ground beef
1 medium onion, chopped
1 12-16oz bag of mixed veggies, thawed (size depends on brand, I use a mix that includes carrots, peas, corn, green beans and lima beans.)
1 can diced tomatoes
water and/or beef broth
ketchup and/or chili sauce
elbow macaroni
salt and pepper to taste
shredded cheddar cheese (for topping)
Brown the beef in a large pot. Drain off the fat. Add chopped onion and stir until cooked. Add mixed veggies and tomatoes. Then add water and/or beef broth until you it reaches a very soupy consistency. You want there to be extra liquid because the macaroni soaks up quite a bit when it cooks. I like lots of pasta in mine. Season the broth with ketchup and/or chili sauce and pepper (and salt if your broth wasn't salty.) Simmer until the veggies are some and the flavors are melded, about 20 minutes. Then add 1/2 to 1 cup of elbow macaroni and continue simmering until the mac is cooked. Serve topped with cheddar cheese and enjoy!
I also made some 30 Minute Rolls, which turned out to take about an hour. But they were still tasty and didn't require kneading or anything so that was nice!
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