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.