Ingredients:
2 (14 1/2 ounce) cans beef broth
1/2 cup elbow macaroni
1 lb ground round
1 can red kidney beans
1 cup spaghetti sauce
Directions:
Pour the beef broth and macaroni into a sauce pan.
Bring to a boil over high heat, stirring occasionally, until macaroni is tender.
Cook the ground beef in a frying pan, stirring to break up large chunks, until meat is brown; drain off fat.
Drain the beans (reserve the liquid).
Puree 1 cup of beans with all the reserved liquid in a blender.
When Macaroni is tender, stir the pureed beans, whole beans, cooked meat and spaghetti sauce into the pot.
Heat though and serve.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.