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Vegetable Beef Soup by


1 lb ground beef
1 yellow onion, chopped
1 lb bag frozen mixed vegetables
8 cups beef broth
15 oz can tomato sauce
3 tablespoons Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons Cajun seasoning
1 lb package elbow macaroni


Stir together ground beef and onion in a large
nonstick skillet over medium-high heat; cook 6
to 8 minutes or until beef crumbles and is no
longer pink. Place beef mixture in a 5- to 7-
quart slow cooker. Add vegetables, broth,
tomato sauce, Worcestershire, garlic salt, and
Cajun seasoning to beef mixture, stirring well.
Cover and cook on Low 8 hours. Cook
macaroni according to package directions; stir
into beef mixture just before serving.

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