INGREDIENTS

• 1 carrot
• 2 stalks celery
• 2 cans tomato soup
• 1 cup whole milk
• 1 lb. ground beef
• elbow macaroni pasta
• 1 Tbls. Italian seasoning
• 1 tsp. dill

PREPARATION

1. Chop up carrot and celery and add to a couple of cans of tomato soup.
2. Pour in milk.
3. While those ingredients are heating together, make a package of pasta as directed.
4. Brown and drain ground beef. Add to the soup.
5. Drain pasta when tender and add to soup.
6. Let the soup simmer until the celery and carrots are tender.
7. Add Italian seasoning and a little bit of dill to top it off.

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