I don't remember where this came from, but about 25 years ago I was given this recipe and it has become one of our family favorites. Go ahead, add your own family's favorites to this wonderful soup. More of this, less of that. Ahhh, comforting and yummmm!

Ingredients

8 serv.

ground beef↗1 lb
chopped onion1 cup
water↗2 1⁄2 cups
uncooked elbow macaroni↗1 cup
thinly sliced celery1⁄2 cup
sliced zucchini1 cup
shredded cabbage1 cup
beef bouillon granules↗2 teaspoons
italian seasoning↗1 teaspoon
minced garlic1⁄2 teaspoon
tomatoes, undrained↗1 can
(28 ounce)
kidney beans, undrained↗1 can
(8 ounce)
whole kernel corn, undrained↗1 can
(8 ounce)
shredded cheddar cheese↗
optional

Step-by-step instructions

1
Cook ground beef and onion in a 4 quart Dutch oven, stirring frequently, until beef if brown.
2
Drain.
3
Stir in remaining ingredients, except cheese.
4
Break up tomatoes, heat to boiling, then reduce heat.
5
Cover and simmer about 15 minutes, stir occasionally, until macaroni is tender.
6
Top with cheese, if desired.

Source: food.com

Original recipe ↗

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