Bean n’ Beef Macaroni Soup

This soup recipe is a simple and hearty meal made with ground meat, veggies, and macaroni noodles in a tomato broth. If you are making this soup for another day, only half-cook the noodles. They will soften a lot more sitting in the broth overnight.

INGREDIENTS

• about 1-pound (454 grams) thawed ground meat, any kind
• 1 large onion, chopped
• 2 garlic cloves, minced or ½ teaspoon garlic powder
• 1 large can diced tomatoes (796 mL), preferably no salt added
• 1 small bag (340 grams) mini carrots
• 1-litre or 4 cups water
• ½ to 1 teaspoon dried herbs like basil, oregano, parsley
• 1 cup macaroni noodles, preferably whole wheat
• 1 medium can (398 mL) beans, any type, rinsed and drained

PREPARATION

• In a large pot, cook ground meat, onion and garlic on medium heat.
• Break the meat up as it cooks.
• Once browned, add the rest of the ingredients except the noodles and the beans.
• Bring up to a low boil.
• Let cook for a few minutes before adding the noodles.
• Once the noodles are almost ready, toss in the beans.
• Cook for another few minutes, then serve.