2lbs of Ground Beef, I use the leaner variety, you can buy a higher fat one and drain.
1 Medium Yellow Onion, Diced
2 Medium Sized Carrots, Diced
3 Stalks of Celery with Leaves Intact, Diced
3 T of Butter
2 Regular Sized Cans of Tomato Soup
2 Regular Sized Cans of Diced Tomatoes
1 Carton of Beef Stock
2 C of Water
Salt & Pepper To Taste
1 T of Garlic Powder
1 T of Onion Powder
2 T of Dried Parsley
1 Bag, About 2 C Worth of Frozen Mixed Veggies
1 Large Russet Potatoes, Peeled and Diced
2 to 3 C of Cooked Macaroni Noodles
In a stockpot add the butter and add your celery, carrots and onions. If you want to add another layer of flavor to this soup, roast the celery carrots and onions in the oven at 350 degrees for 30 minutes in some olive oil BEFORE dicing them. This step is not necessary, but it DOES add some flavor.
Cook the veggies until they are soft and slightly brow, then add your ground beef and cook completely until no longer pink. I did not drain my beef, but you can if you wish.
The next step is simple, add ALL of the other ingredients except the cooked macaroni noodles. Make sure you also add the juice from the canned tomatoes.
Give everything a really good stir, bring to a boil, reduce heat to low and let the soup simmer on the stove 2 to 3 hours. If you make this in the crock you can cook it on low for up to 8 hours.
When the soup is finished you can add the cooked macaroni, but it will soak up the broth as it sits and become more stew like. If you prefer this soup to be more liquid, keep the soup and noodles separate and add the macaroni to the bowl when you serve.