Categories: Ground Beef, Main Dish, Soup

Ingredients

• 1 lb lean ground beef
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 1/2 green bell pepper, chopped
• 1 teaspoon oil, if needed
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 6 cups beef stock or 6 cups beef broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried basil
• 1 teaspoon salt
• pepper, to taste
• 1 cup uncooked elbow macaroni
• 1 (15 ounce) can red kidney beans, drained and rinsed

Directions

1. In a large soup pot over medium heat, combine the meat, onion, garlic, and bell pepper.

2. Cook, breaking the meat up using a spoon, until the meat is browned and vegetables are tender (about 10 minutes).

3. Add in the oil if needed to prevent mixture from sticking.

4. Add in the rest of the ingredients; bring to a boil.

5. Lower heat and simmer, uncovered, stirring occasionally, for about 15-20 minutes or until macaroni is tender and flavors are blended.

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