Tomato macaroni soup

Yield: 1 Servings

Measure Ingredient
½ pounds Lean ground beef
1 \N Onion chopped
3 \N Stalks of celery sliced
2 \N Carrots sliced thinly
1 \N Potato peeled and diced
1 \N 28 oz. can tomatoes chopped
1 teaspoon Salt
\N \N Dash pepper
¾ cup Uncooked macaroni

In large saucepan brown meat with the vegetables until the vegetables begin to soften. Stir in the potato, tomatoes and chicken broth, bring to a boil and lower heat to low, cover and cook for 20 minutes.

Stir in seasonings and macaroni and simmer until macaroni is tender.

Taste and adjust seasonings.

Pam Collacott owner of Trillium cooking school in North Gower south of Ottawa.

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