Ingredients

• 1.5 pounds lean ground beef
• 1 white onion , chopped
• 1 stalk celery , chopped
• 0.5 reds bell pepper , chopped
• 1 , 28 ounce
• 2 cups water
• 1.5 cups tomato juice
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 6 cubess beef bouillon
• 0.75 cups uncooked elbow macaroni

Instructions

1. 1 Place a large soup pot over medium heat. Cook and stir beef in the hot pot until crumbly and no longer pink, about 8 minutes. Stir in onion, celery, and bell pepper. Continue to cook until beef is browned, about 8 more minutes. Drain excess fat.
2. 2 Stir diced tomatoes, water, tomato juice, chili powder, brown sugar, and beef bouillon cubes into beef mixture. Cover the pot, reduce heat, and simmer for 30 minutes.
3. 3 Stir in macaroni and continue simmering until pasta is tender, 10 to 15 more minutes.

Nutrition per serving