Beef And Squash Macaroni Soup

Ingredients

• 1/4 pound beef round roast, thawed and chopped
• 1 tablespoon vegetable oil
• 3 cups water
• 2 cups winter squash, chopped (or 2 cups cabbage, finely chopped)
• 1/2 cup onions, chopped
• 1 celery stalk, finely chopped
• 1 teaspoon garlic, finely chopped
• 1/2 teaspoon dried oregano
• 1 tablespoon parsley, chopped (optional)
• 1/4 cup macaroni, dry
• 1 large tomato, chopped (or 1 can, about 15 ounces, low-sodium diced tomatoes)
• 1/2 cup green pepper, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1 In a large pot, brown beef in oil over medium-high heat for 8 to 10 minutes. Drain fat.
2. 2 Add water, squash, onion, celery, garlic, and oregano. If using parsley, add that too. Mix well.
3. 3 Bring pot to a boil. Lower heat and cook for 20 minutes.
4. 4 Add macaroni, tomatoes, green pepper, salt, and pepper. Cook over low heat for 20 minutes. Serve hot.