The original recipe that inspired this one can be found at http://www.sixsistersstuff.com/2013/10/tomato-macaroni-soup-recipe.html
Thank you Six Sisters for sharing your yummy recipes with the world! When I saw this recipe on Pinterest, I pinned it to my “allergy friendly” board to remind myself to try it out sometime. I think I am going to start forcing myself to do 1 Pinterest recipe per week. My Pinterest boards are starting to overflow with ideas and projects! I altered the original recipe just a bit to suit our tastes. As always, remember to check your labels!
1 lb ground beef
1 onion, diced
3 cloves of garlic, minced
48 oz beef broth (I use Swanson’s 100% Natural Beef Broth)
14 oz can diced tomatoes
6 oz can tomato paste
1 large carrot, shredded
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce (I use Publix brand)
1/2 teaspoon dried basil
salt and pepper to taste
1 cup elbow macaroni, UNcooked (I use Publix brand)
Saute the ground beef, along with the onion and garlic, until browned. Drain. In a large saucepot, add all remaining ingredients and bring to a boil over medium-high heat for 10 minutes. Then simmer on low for 10 more minutes. That’s it!
Dinner’s ready! We served ours with some leftover Pillsbury French Loaf bread slices slathered in Earth Balance dairy free margarine. Mmmm.