Take your canned tomato soup to the next level by adding ground beef, veggies, and elbow macaroni.
246 calories | 36g carbs | 5g total fat (2g sat fat) | 12g protein 475mg sodium | 3g fiber per serving | Serves 4
1/2 pound ground beef
1 onion, chopped
1 green or red pepper, chopped (or substitute canned diced tomatoes)
1/2 teaspoon garlic powder
2 cans (10 3/4 ounces each) condensed tomato soup
2 cups water
2 tablespoons Worcestershire sauce
2 cups cooked elbow macaroni (1 cup dry)
Cook the beef, onion, pepper and garlic powder in a 4-quart saucepot over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water, Worcestershire and macaroni in the saucepot and cook until the mixture is hot.
Season to taste.
Source: Campbell's Kitchen