Tuesday, January 8, 2008

Tomato-Beef-Macaroni Soup

1 lb ground beef, browned and drained
1/4 C butter
2-4 cans diced tomatoes, undrained
1 - 2 Qt tomato juice
2 t salt
1 1/2 T brown sugar
1/4 t seasoning salt
1/4 t parsley
1/3 c diced onion
1/2 lb elbow macaroni, cooked

Mix all soup ingredients except macaroni. Add enough tomatoes and tomato juice to make a soup that has the consistency you want. Simmer and add seasonings to taste. Add cooked macaroni. Heat through. Serve with grated cheddar.


Rachael said...

Does this freeze well?

Nora's world said...

I've never tried... but I am sure it would. I would freeze the soup before adding the pasta. Then make fresh pasta when you defrost the soup. I have never had much luck freezing cooked pasta. Thanks for the idea... I'm going to try freezing next time I make it!