Recipe: Quick and Easy Vegetable Beef Soup

QUICK AND EASY VEGETABLE BEEF SOUP

1 round steak (or other meat preference)
3 cans (28 oz each) crushed, diced tomatoes
2 cans (16 oz each) whole kernel corn, drained
1 (16 oz) can green peas
2 cans (16 oz eacj) whole potatoes
1 (8 oz) box elbow macaroni

Pour canned tomatoes in a large pot set over medium heat. Add 1 1/2 cans of water. Add macaroni and stir regularly to keep from sticking.

Cook round steak in a skillet until done, and cut into small pieces.

While steak is cooking, add the canned corn, peas and potatoes to the pot. Add steak pieces along with the broth to the rest of the soup. Season with salt, pepper and sugar to taste. Simmer until macaroni and vegetables are tender.

Source: Kitty Haynes, Rocky Mount to WDBJ-TV, Roanoke, Virginia, May 16, 2002