Beefy harvest soup

 - Jayne Timmerman, Papillion, NE


  • I lb. 80% lean ground chuck 
  • 4 c. water 
  • 4 tsp. granulated beef bouillon 
  • 1 (14 1/2-oz.) can Italian-style stewed tomatoes 
  • 6 oz. smoked beef sausage, cut into 1/2-inch pieces (large dice) 
  • 1 1/2 c. frozen mixed vegetables (peas, beans, carrots, corn) 
  • 1 c. large elbow macaroni 
  •  Salt & pepper to taste


  1. Place ground chuck in a medium fry pan and season to taste with salt and pepper. Crumble with a spoon and fry until no longer pink. 
  2. While beef is cooking, bring water and beef bouillon to a boil in a Dutch oven or large saucepan. Add stewed tomatoes and sausage. Add vegetables and return to a boil. Add macaroni and return to a boil. 
  3. Drain ground chuck and add to soup. Simmer for 15 minutes or until macaroni is tender, stirring occasionally. Makes 4 servings.