Prep Time::15 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 40 mins
Servings::6
Yield::6 servings
Ingredients
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1 ½ pounds ground beef
1 onion, finely chopped
1 tablespoon chopped garlic
2 (14 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can baby peas
1 cup finely chopped carrots
1 (14 ounce) can chopped spinach, drained
1 beef bouillon cube
1 teaspoon ground black pepper
1 cup uncooked elbow macaroni
2 tablespoons Italian seasoning
Directions
Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.