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Prep 30 mins
Cook 30 mins
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.
- 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
- 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.
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.