Recipe by Cattlemen's Beef Board and National Cattlemen's Be
"You will love this beefy soup brimming with pasta, sausage, and vegetables! Thanks to Jayne Timmerman of Nebraska for this recipe."
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1 (14.5 ounce) can
Italian-style stewed tomatoes, undrained
1 1/2 cups
frozen mixed vegetables
instant beef bouillon granules
uncooked large elbow macaroni
fully-cooked smoked beef sausage,
Salt and pepper
This was a good soup. I diced up leftover salsbury steak and put it into the soup in place of the ground beef. I used chorizo sausage because I didn't have the other kind on hand. My family liked it.
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