BEEFY HARVEST SOUP

1 pound ground beef
4 cups water
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 1/2 cups frozen mixed vegetables
4 teaspoons instant beef bouillon granules
1 cup uncooked large elbow macaroni
6 ounces smoked beef sausage, cut into 1/2-inch slices
Salt and pepper

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon.

Meanwhile combine water, tomatoes, mixed vegetables and bouillon granules in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender. Season with salt and pepper, as desired.

Servings: 4
Source: Cattlemen's Beef Board