|
|
 Beefy
Harvest Soup
Jayne Timmerman, Nebraska
Total Preparation and Cooking Time: 25 Minutes * Makes 4
servings (about 2 cups each)
|
1
|
|
pound ground round
|
|
4
|
|
cups water
|
|
1
|
|
can (14-½ ounces) Italian-style stewed tomatoes, undrained
|
|
1-1/2
|
|
cups frozen mixed vegetables
|
|
4
|
|
teaspoons instant beef bouillon granules
|
|
1
|
|
cup uncooked large elbow macaroni
|
|
5
|
|
ounces smoked beef sausage, cut into ½-inch pieces
|
|
|
|
Salt and pepper
|
1. Brown ground beef in large nonstick skillet over medium
heat 8 to 10 minutes or until beef is not pink, breaking up into ¾-inch
crumbles. Remove from skillet with slotted spoon.
2. Meanwhile combine water, tomatoes, mixed vegetables and
bouillon granules in large saucepan; bring to a boil. Stir in macaroni and
ground 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. Season with salt and pepper, as desired.
Cook's Tip: Other
pasta shapes, such as rotini, bow ties, medium shells or ditalini, may be
substituted for large elbow macaroni; adjust cooking time as needed.
|