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Ingredients
1 1/2 Pounds ground beef
8 Cups water
2 (14 1/2 oz) Cans Italian stewed tomatoes
2 Cups carrots, diced
1 1/2 Cups celery, diced
1 Cup onion, chopped
1/2 Cup green pepper, chopped
1 (8 oz) Can tomato sauce
1 Envelope onion soup mix
1 Tablespoon sugar
1 Teaspoon Italian seasoning
2 Garlic cloves, minced
2 Bay leaves
1/2 Teaspoon pepper
3 Cups elbow macaroni, cooked
1 (15 oz) Can garbanzo beans or chickpeas, rinsed & drained
Instructions
In a stockpot, cook beef over medium heat until no longer pink; drain.
Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
Stir in macaroni and beans; heat through. Discard bay leaves.