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Ingredients
1 Pound lean ground beef
1/2 Cup onion, chopped
1 Garlic clove, minced
6 Cups water
1 (28 oz) Can diced tomatoes, undrained
1 1/2 Cups zucchini, sliced
1 (16 oz) Can kidney beans
1 1/2 Cups frozen whole kernel corn, thawed
1 Cup cabbage, shredded
1 Celery rib with leaves, chopped
2 Teaspoons beef bouillon granules
2 Teaspoons Italian seasoning
3/4 Teaspoon salt
1/2 Cup uncooked elbow macaroni
Instructions
In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, zucchini, beans, corn, cabbage, celery, bouillon, Italian seasoning and salt. Add macaroni. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until macaroni is tender.