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Soup: Beef Macaroni Soup

Source of Recipe

unknown


List of Ingredients

1 lb elbow macaroni
2 lbs extra lean ground beef -- fresh or frozen
2/3 Tbs olive oil
2 onion
28 bottles (64 oz) v-8® vegetable juice
2 Tbs chili powder
2 Tbs sugar
pepper
salt
2 cups shredded cheddar cheese
2 freezer bag gallon



Recipe

1 Bring water to boil in a large pot. When boiling, add the noodles and cook until firm-tender, about 7 minutes. Meanwhile, if the meat is frozen, microwave 3 minutes on high to defrost. While the meat is defrosting, heat the oil in a 4 1/2 quart Dutch oven over medium heat. Peel and chop the onion and add to the pot. Add the meat and raise the heat to medium-high, breaking up meat and browning.When the meat has browned, add the V-8 juice, chili powder and sugar. Stir well and bring the soup to a boil. Reduce the heat to medium-low and continue to cook for 5 minutes. When the macaroni is done drain and add. Pour into one gallon freezer bag and label.
2 To serve: Thaw completely and heat slowly until hot. Serve with grated cheddar.


Servings: 12
Preparation time: 30 minutes