Beef & Tomato Macaroni Soup

Ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 3 cloves garlic, minced
• 6 cups very strong no ssalt or low sodium beef broth
• 1- 28 ounce can no salt Chopped Tomatoes
• 1- 28 ounce can whole no salt Tomatoes
• ½ cup no salt ketchup
• 1½ Tbsp low sodium Worcestershire sauce
• 1-2 tablespoons brown sugar (to taste, if you have a sweeter ketchup you may not need it)
• 1 teaspoon no salt Italian seasoning
• 3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end
• pepper, as desired

Directions

1.In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease.

2.Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup, brown sugar (if wanted)

3.When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!

Recipe from The Kitchen Magpie (Author: Karlynn Johnston), converted to low sodium.