Shelly's Recipe

Macaroni Hamburger Soup

Category: Soups

1 pound lean ground beef
3 cloves garlic, minced
1 yellow onion, chopped
1 (14 oz) can stewed tomatoes
1-1/2 cup frozen peas
1-1/2 cup frozen corn
1 (6 oz) can tomato paste
1 cup ketchup
2 teaspoons Worcestershire Sauce
2 tablespoons parsley
6 cups beef broth
Salt and Pepper to taste
1-1/2 cups elbow macaroni, cooked

In a large skillet, brown the beef and drain well. Return the drained beef to the skillet and add the garlic and onions, cook until the onions are clear. Salt and pepper the mix to taste.

In a large stock pot, add the beef, garlic and onion mixture. Add the stewed tomatoes, peas, corn, and beef broth, stir well. Add the tomato paste, ketchup and Worcestershire Sauce, stir well. Add the parsley, then salt and pepper to taste.

Add the cooked macaroni and stir well.Cook on medium heat until 10 minutes, reduce to low and cook for 20 minutes. Simmer until ready to serve. Garnish with fresh parsley before serving.