Serves: 5
In a large pot or Dutch oven, brown the ground beef and drain. Add the broth and all of the jar ingredients except the macaroni. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 30 minutes while stirring occasionally. Add the macaroni, and continue to simmer another 10 minutes, or until the peas are tender and the macaroni is cooked. Serve hot. Refrigerate any leftovers in an airtight container for up to 1 week.
This _Beefy Bean Soup recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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