Beef and Tomato Macaroni Soup

1 lb. ground beef

1 cup onion, diced

3 cloves garlic, minced

6 cups very strong beef broth

1 (28oz.) can diced tomatoes

1 (28 oz.) can whole tomatoes

½ cup ketchup

1-½ TBS worcestershire sauce

1-2 TBS brown sugar (to taste, if you have a sweeter ketchup you may not need it)

1 tsp. Italian seasoning

3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end

salt and pepper, to taste

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

2. Add the broth, cans of diced and whole tomatoes, worcestershire, brown sugar (if wanted) and Italian seasoning. Add more sugar and worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.

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!

From The Kitchen Magpie