Beef macaroni soup recipe

Ingredients:

Beef, ground- 300 g.
Elbow macaroni, small ones - 1 c
Mixed vegetables (carrots, corn, beans, peas) - 1 c
Cabbage, diced - 1 1/2 c
Patola, diced - 1 small
Evaporated milk - 1 cup
Water - 6 cups cups (as desired)
Beef bouillon - 1 pc
thyme
parsley
Black pepper ground
Salt to taste
Garlic, chopped - 3 cloves
Onions, diced - 1 medium
Sunflower oil - 1 tsp

Procedure:

1. Cook the macaroni in boiling water until aldente and set aside. Place oil and garlic in a pot and saute it until it is aromatic. Stir in the onions, parsley, and thyme.
2. Add in the ground beef and stir for 5 minutes. Add 1 cup of water and let simmer for at least an hour, adding more water as needed.
3. Add the evaporated milk, more water to make it soupy, and the rest of the ingredients except for the veggies and the cooked macaroni. Bring to a boil.
4. Add the mixed veggie and the patola. let it simmer for 5 minutes. Make sure that there is enough water for a soup dish. Adjust taste with salt as needed.
5. Add the cabbage and simmer for another 2 minutes. Add in the macaroni only during serving. If you add the macaroni with the soup and just leave it, the pasta will absorb most of the liquids.

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