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Macaroni Soup

1/2 lb. ground beef
1 small onion, chopped or 1 T. dried onion flakes
1/2 green pepper, chopped, if you like green peppers
1 (15 oz.) can tomato sauce
1 can stewed tomatoes chopped up a little
1 can beef broth
1 c. (dry) macaroni, uncooked (elbows, little shells, ditalini types)
1 handful of frozen peas and 1 handful frozen corn
1 T. sugar
1 tsp. salt
1/2 tsp. garlic powder

In large frying pan or Dutch oven, brown ground beef. Drain any excess fat. Add onion and green pepper; continue frying until tender. Add remaining ingredients; cover. Reduce heat and simmer 15-20 minutes until macaroni is tender. If you want it thicker, more like goulash you can leave out the beef broth.

~ Val "Also known as goulash, hamburger soup, and other names."

Val's Simple Dumpling Soup

This was a staple in my house when Kristin was growing up and we were kind of poor. Bring a can or two of Chicken broth to a boil (you could use bouillon cubes and water if that's all you have.) Add the dumplings.

Dumplings: Beat 1 or 2 eggs in a bowl, add flour by the spoonful until it makes a sticky dough. Drop by teaspoons into the boiling broth. Cook 5 minutes and serve.

~ Val "Of course you can dress this up any way you want. Add chicken, noodles, beans, rice, spinach, veggies, whatever. Or just eat it plain and simple."