ZEKE'S DINER ~ TOMATO MACARONI SOUP

ZEKE'S DINER ~ Tomato Macaroni Soup image

Provided by Kathleen Bunting @IZEKER

Number Of Ingredients 16

Previous Next

3 pound(s) 80% lean placed in 12 quart size pot raw ground beef
1 large coarsely chopped yellow onion add to soup pot
4 - stalks sliced celery add to soup pot
4 package(s) beef bouillon add to soup pot
2 tablespoon(s) olive oil add to soup pot
1 tablespoon(s) tabasco sauce add to soup pot
1 teaspoon(s) worcestesrhire sauce add to soup pot
1 teaspoon(s) thyme seasoning add to soup pot
1 teaspoon(s) garlic powder add to soup pot
1/2 teaspoon(s) salt add to soup pot
1/2 teaspoon(s) coarse ground black pepper add to soup pot
2 quart(s) water add to soup pot
1 can(s) 1qt.14oz. tomato juice rinsed the can or jar with 1/2 cup water add to soup pot
1 can(s) 1qt.14oz. v8 or vegetable juice can or jar rinsed with 1/2 cup water add to soup pot cup water
1 can(s) 1lb.12oz. diced tomatoes or 1 can 1lb.12oz. whole tomatoes **if using whole tomatoes- cut them up and discard hard stem area do use all the juice from the can.add to soup pot
ELBOW MACARONI 1 LB. BOX OR 4 CUPS UNCOOKED

Steps:

Cooking Instructions: Boiling water ( 4 quarts water of 1 LB. box ). Add salt to taste. Add pasta. wait to water comes to a reboil point. Cook until,"al dente" ( firm to the bite ), approximately 9 - 11 minutes. Remove from heat and drain. Very important to rinse in cold water to stop cooking time. DO NOT ADD TO SOUP. When serving Soup place 1 cup cooked macaroni per bowl then fill with the Tomato Broth.
Store cooked Macaroni in it's own container as well as the Tomato Broth when cooled refrigerate. ENJOY!
ZEKE'S DINER 1987 Swanton,Vermont