Recipe by Alotizzip73
This is a favorite from my childhood. My mother found it in Sunset Magazine back in the late 70's and made it a winter staple. It's cheap, low in fat, and high in all the good stuff. Leftovers make great lunches during the following week.
Top Review by kindel72
Everyone at the table gave this delicious thick soup a 10. They want me to make it on a regular basis. The small mountain of chopped veggies going into the soup is very healthy and the only labor-intensive part of the recipe. The rest is so simple! The aroma of the simmering soup will make your neighbors envious. I topped each serving with a thin slice of cheddar cheese and a chunk of good bread on the side. Thanks Alotizzip73 for sharing this winner with us.
- 1 lb ground beef
- 14 1⁄2 ounces petite diced tomatoes
- 8 ounces tomato sauce
- 1 eggplant, diced (don't peel it)
- 1 yellow onion, chopped
- 3 -4 celery ribs, chopped (it's OK to include the leaves)
- 3 -4 carrots, chopped
- 1 cup elbow macaroni
- 2 teaspoons parsley
- 1 bay leaf
- 1 teaspoon basil
- 2 teaspoons fresh garlic, minced
- 4 beef bouillon cubes, crushed
- salt and pepper
Directions See How It's Made
- Place ground beef in soup pot, add garlic and onion, and cook until beef is browned.
- Chop remaining vegetables to desired size while waiting for meat to cook.
- Spoon meat fat out of pot if necessary and add diced tomatoes and tomato sauce.
- Add veggies and all seasonings. Add just enough water to cover everything in the pot.
- Simmer, don't boil, 'til carrots are tender but still a little crisp.
- Add noodles and continue to simmer 'til they're cooked.
- Remove bay leaf.
- Serve with romono cheese if desired.