Tuesday, November 12, 2013

Tomato Macaroni Soup

We really enjoyed this soup.  Even my younger son had a few bowls.  It was VERY sweet.  I would prefer the sugar to be decreased however my husband liked it as is.  So, just a warning.  I left out the Worcestershire and it had plenty of flavor.  I browned the onion and hamburger and then through in the crockpot on high for about 4 hours.

Tomato Macaroni Soup

Ingredients: 1 lb ground beef (can be left out if you want)
1 onion, diced
3 (15 oz) cans beef broth (about 6 cups)
1 (14 oz) can diced tomatoes
1 cup ketchup
1 (6 oz) can tomato paste
1 cup shredded carrots (optional)
3 tablespoons A1 sauce
2 tablespoons brown sugar
3 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper to taste
1 1/2 cups elbow macaroni, cooked

Directions: In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside. In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni and serve. -

See more at: http://www.sixsistersstuff.com/2013/10/tomato-macaroni-soup-recipe.html#sthash.zunzKeWU.dpuf

No comments:

Post a Comment