Beef Vegetable supper soup
Community Recipe from
- 2 pound(s) lean ground beef
- 1 onion
- 8 cup(s) beef broth
- 1 cup(s) carrots sliced
- 1 cup(s) sliced celery
- 1 can(s) diced tomatoes 28 oz or 14 oz
- 2 teaspoon(s) chili powder
- 2 teaspoon(s) sugar
- 2 teaspoon(s) paprika
- 2 tablespoon(s) chopped fresh parsley
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 1 cup(s) uncooked elbow macaroni
- grated parmasean cheese
- In a large skillet over medium high heat, brown ground beef until no longer pink.
- Add onion and saute until translucent. Drain and discard excess fat. Set aside beef and onion mixture.
- Place beef broth in a large stockpot and bring to a boil over high heat. Reduce heat to medium and carefully add ground beef mixture, carrots, celery, tomatoes, chili powder, sugar, paprika, parsley, salt and pepper to stock.
- Cover tightly with a lid and simmer for 20 minutes. Stir in macaroni and cook another 1- minutes or until pasta is tender.
- Ladle into individual bowls and sprinkle w/parmesan cheese.
This recipe is a personal recipe added by Flekier and has not been tested or endorsed by MyRecipes.
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Beef Vegetable supper soup Recipe at a Glance
- COURSE: Soups/Stews