Free Recipes from rubyglen.com Tomato Macaroni Soup 1 lb lean ground beef, ground & drained 5 cups beef stock 1 cup sliced carrot 1 cup diced onion 1 14 oz can tomatoes 1 cup macaroni 1/2 tsp salt 1/8 tsp pepper  Put all ingredients except macaroni in a soup pot.   Bring to a boil. Simmer 20 minutes or until vegetables  are cooked. Add macaroni and cook for another 7 minutes  or until pasta is cooked.  Makes 6 cups. I make this the day after I serve spaghetti or tacos.   I use the leftover taco meat or meat sauce instead of  ground beef. You can use any vegetable or pasta you like to vary the flavor & appearance.