Beef Macaroni Soup
1 pound lean ground beef
salt and pepper to taste
1/4 tsp. chili powder
1 clove garlic
1 small onion, chopped
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes with basil, garlic, and oregano, undrained
2 1/2 cups beef broth
1/2 cup uncooked elbow macaroni
In a large saucepan, cook beef, salt and pepper, chili powder, garlic, and onion over medium heat until beef is no longer pink. Stir in the mixed vegetables, tomatoes, and broth. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.