Ingredients
1 1/2 pounds ground beef
8 cups water
2 (14.5 ounce) cans Italian stewed tomatoes
2 cups diced carrots
1 1/2 cups diced celery
1 cup chopped onion
1 (8 ounce) can tomato sauce
1 envelope onion soup mix
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup chopped green pepper
Directions
In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. Stir in macaroni, beans and green pepper; heat through. Discard bay leaves before serving.
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