Ingredients
1-1/2 pounds ground beef8 cups water2 cans (14-1/2 ounces each) Italian stewed tomatoes2 cups diced carrots1-1/2 cups diced celery1 cup chopped onion1/2 cup chopped green pepper1 can (8 ounces) tomato sauce1 envelope onion soup mix1 tablespoon sugar1 teaspoon Italian seasoning2 garlic cloves, minced2 bay leaves1/2 teaspoon pepper3 cups cooked elbow macaroni1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Preparation
In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
Stir in macaroni and beans; heat through. Discard bay leaves.
