Recipe: Old Fashioned Vegetable Beef Soup (using elbow macaroni, corn and lima beans)

OLD-FASHIONED VEGETABLE-BEEF SOUP

3 cups water
2 cups reduced-sodium beef broth
1 tomato, chopped
3 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
4 oz. elbow macaroni, uncooked
1 cup frozen baby lima beans
3/4 lb. well-trimmed top round of beef, cut into 1/2-inch dice
1 cup frozen corn kernels
1 (6 oz.) can tomato paste

In a Dutch oven, combine 3 cups water, broth, tomato, garlic, thyme, rosemary, Worcestershire and salt. Bring to a boil over medium heat; cover and cook for 5 minutes to blend flavors.

Stir in macaroni and lima beans; cover and cook 5 minutes.

Stir in beef, corn and tomato paste, cover and cook until meat is cooked and macaroni tender, about 5 minutes.

From: Pat, CT
Source: Time-Life Great Taste-Low Fat series