Ingredients
3/4 pound ground beef2 cans (14-1/2 ounces each) beef broth2 cups water1 can (28 ounces) diced tomatoes, undrained3 celery ribs, chopped2 large carrots, sliced2 medium onions, sliced1 medium potato, peeled and cubed1-1/2 cups fresh cauliflowerets2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon1 tablespoon garlic powder1 tablespoon minced fresh parsley1/2 teaspoon salt1/8 teaspoon pepper3/4 cup uncooked macaroni
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions; drain. Stir into soup; heat through.
