Directions:
Brown the ground beef in a large pot or dutch oven over medium high heat. Drain the grease off of the beef and then season it with garlic salt, dried basil, and bay leaves. Stir to combine.
Pour in the beef broth, diced tomatoes, tomato paste, soy sauce and mixed vegetables. Stir and bring just to a boil.
Add in the macaroni noodles and then reduce heat to a simmer. Cook covered for 10 to 15 minutes or until noodles are cooked to al dente.
Sprinkle with chopped parsley, optional, and serve warm.
Notes
Storage Information
Let leftovers cool completely and then transfer to an airtight container and refrigerate for up to 3 days. Be aware that much of the liquid will get absorbed into the noodles and vegetables while in the refrigerator, so it might not be as “soupy” once you reheat it. Feel free to add a little extra liquid in the form of broth or water.
To Freeze: Let soup cool completely and then transfer to a freezer safe, airtight container. The soup is good frozen for up to 3 months.
I await your comments! Enjoy!
