Classic Beef Macaroni Soup

This soup is very easy and quick to make.  I make a double batch so if there are any leftovers, I can freeze it in individual containers and then take it out and heat it up in the microwave.  Delicious!!

• 1 lb. ground beef
• 2 cups frozen mixed vegetables
• 1 (14 1/2-oz.) can diced tomatoes, undrained
• 1 1/2 – 2 (14 1/2-oz.) cans beef broth
• 1/4 teaspoon salt, opt.
• 1/4 teaspoon pepper, opt.
• 1/2 cup uncooked elbow macaroni

In a large saucepan, cook beef over medium heat until no longer pink; drain.  Stir in the mixed vegetables, tomatoes, broth, salt and pepper.  Bring to a boil; add macaroni.  Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

Makes 5 servings.

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