Beefy Harvest Soup

by Kensie Kimball

Ingredients

  • 1-pound ground beef
  • 2 cups water
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1-1/2 cups frozen mixed vegetables
  • 4 cups reduced-sodium beef broth
  • 1 cup uncooked large elbow macaroni
  • 4 ounces smoked beef sausage, sliced

Instructions

  • Heat large nonstick skillet over medium heat until hot.
  • Add ground beef; cook 8 to 10 minutes, breaking into ¾ -inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Remove drippings.
  • Meanwhile, combine water, tomatoes, vegetable and broth in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil.
  • Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender and beef sausage is cooked through. Season with salt and pepper, as desired.
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