Beef & Vegetable Soup


1 lb. ground beef, browned (I sometimes use left over roast, diced into small pieces)
4 C. beef broth
2 C. water
28 oz. canned tomatoes with juice
1 ½ C. chopped celery
1 ½ C. chopped carrots
1 ½ C. chopped summer squash
1 ½ C. broccoli florets
2 medium onions, chopped
¼ C. Mansmith’s BBQ Paste
1 Tbsp. Mansmith’s Garlic Stuff
1 tsp. Mansmith’s Original Grilling Spice
¾ C. uncooked macaroni, cooked according to package directions


Add all ingredients, except summer squash and macaroni, to a large pot. Bring to a boil. Reduce heat and simmer for 30 minutes until vegetables are tender. Add squash and macaroni and cook for 7 minutes more.

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