Joan Ruskamp shares a recipe for Beefy Harvest Soup.



Beefy Harvest Soup
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  1. 1. 1 pound ground beef
  2. 2. 4 cups water
  3. 3. 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
  4. 4. 1-1/2 cups frozen mixed vegetables
  5. 5. 4 teaspoons instant beef bouillon granules
  6. 6. 1 cup uncooked large elbow macaroni
  7. 7. 6 ounces smoked beef sausage, cut into 1/2-inch slices
  8. 8. salt and pepper
  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Remove drippings.
  2. Meanwhile combine water, tomatoes, mixed vegetables and bouillon granules in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender. Season with salt and pepper, as desired.
Commonground Nebraska


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