Beef and Tomato Macaroni Soup

1 pound ground beef

1 cup onion, diced

3 cloves garlic, minced

6 cups very strong beef broth

1- 28 ounce can Chopped Tomatoes

1- 28 ounce can whole Tomatoes

½ cup ketchup

1½ Tbsp Worcestershire sauce

1-2 tablespoons brown sugar (to taste, if you have a sweeter ketchup you may not need it)

1 teaspoon Italian seasoning

3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end

salt and pepper, as desired

How to make it :

In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.

Add the broth, cans of chopped and whole tomatoes, Worcestershire, brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.

When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!