Ingredients:
1 pound Lean ground meat
1 Onion; chopped
3 cans Campbell’s Minestrone Soup; add a can of water for each can of soup
1 12-oz can Ranch Style Beans or Kidney beans
1 can Rotel tomatoes
1 cup Elbow Macaroni Noodles
1 tablespoon Chili powder
Original recipe makes 8
Directions:
Brown the meat with the onion and drain the fat. Combine all ingredients except the noodles in a large stock pot and simmer for 30 minutes. While the soup is simmering, boil the macaroni until al dente, drain, and add to the soup during the last 10 minutes of cooking. Serve with cornbread muffins.