1 pound ground beef
3 quarts water
1 (16 ounce) can diced tomatoes
To prepare soup, carefully remove macaroni from the top and set aside.
In a large saucepan, or Dutch oven, brown beef and drain.
Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes.
Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.
Yields 4 quarts.
I figure 1 cup will have 325.9 calories, Total Fat: 10.1, Fiber: 8.4. This is if you use ground sirloin beef.