Prep 20 mins
Cook 20 mins
This is a variation on a recipe I found in Quick Cooking magazine, March/April 1998 issue. I've subsituted spaghetti sauce for the original italian seasoned diced tomatoes and sometimes use italian sausage instead of ground beef. Both versions are tasty.
- 1 lb ground beef or 1 lb Italian sausage
- 24 ounces spaghetti sauce
- 2 1⁄4 cups water
- 1 1⁄2 cups elbow macaroni, uncooked
- 15 ounces beef broth
- 16 ounces canned kidney beans
- 15 ounces canned garbanzo beans
- 14 1⁄2 ounces canned mixed vegetables
- Brown the ground beef or sausage; drain well. Place in a large dutch oven.
- Add spaghetti sauce, water, broth and macaroni. Bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender.
- Stir in vegetables and beans, heat through.
I add crushed red pepper to taste, cook the garbanzo beans for about five minutes in the microwave before adding, and I add my macaroni last. A few tweaks, but turned out super-delicious. Great to freeze a few batches to keep handy for a quick dinner. Thanks for the great recipe growlieswife!
Nice & easy recipe. Packed with good for you beans & veggies. Our only criticism is that there really isn't any seasonings. We used Newman's Own Spaghetti sauce in caramelized onion & roasted Garlic flavor but that was about the only flavor. Just before serving I added a TBL of dried basil, 1 teaspoon each of thyme & sea salt & 1/2 teaspoon of tarragon. At the table we sprinkled on some Johnny's seasoning salt. I think this recipe is a really convenient one to keep handy but I'll have to do some tweaking on the spices until it's to my family's tastes. Thanks for sharing, growlieswife!