Ingredients

• 1 1/2 pounds lean ground beef
• 1 stalk celery, chopped
• 1/2 red bell pepper, chopped
• 1 white onion, chopped
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups tomato juice
• 2 cups water
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 6 cubes beef bouillon
• 3/4 cup uncooked elbow macaroni

Instructions

1. Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
2. Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.