• 1 46 oz. can tomato juice
• 1 lb. beef eye of round cut into tiny pieces
• 1 quart pasta sauce
• 1 quart beef broth
• 3 15 oz. cans mixed vegetables, drained
• 2 14 1/2 oz. cans diced tomatoes with juice
• 1 15 oz. can red kidney beans, rinsed and drained
• 1/4 tsp. Italian seasoning
• 1/4 tsp. black pepper
• 2 C. uncooked whole-wheat elbow macaroni

Rinse and drain mixed vegetables and kidney beans. In a large stockpot, combine all ingredients, except macaroni. Bring to a full boil, turn heat to medium, cover and simmer for 30 minutes (until beef is tender). Add macaroni and cook uncovered for 8 minutes until macaroni is fully cooked. Stir to prevent sticking.