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Beef and Pasta Soup
1/2 pound ground beef
1 small onion, chopped
(about 1/4 cup)
1/2 tsp. dried basil leaves, crushed
1 Tbsp. all-purpose flour
3 cans (14 1/2 oz. each)
beef broth
1 can (about 16 oz.) stewed tomatoes
1 1/2 cups dry corkscrew macaroni
In 3-quart saucepan over medium-high heat, cook beef and onion with basil until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in flour. Add broth and tomatoes. Heat to boiling. Stir in macaroni. Reduce heat to medium. Cook 10 minutes or until macaroni is tender, stirring occasionally. Makes 4 servings.