Monday, December 05, 2005

Tomato Macaroni Stew

My whole family loves this soup. The tomato flavor with the sweet corn is perfect on a cold winter day, and serving it with cornbread is always a hit.

Boil 2 c. of elbow macaroni in 2 qt. water for 10 minutes and strain off water. Brown 1 lb. hamburger with an onion. Combine hamburger, macaroni, 1 can of corn with juice and 2 cans of diced tomatoes in large pot. Add tomato juice (equal part tomato sauce and water) until right consistency. Mix in 1/2 tsp. salt. Add more salt and pepper to taste.

Serve with rolls or cornbread and cold milk.

Alternative: You can substitute 1 can of peas (with the juice) instead of the corn.

No comments: