- 1 pound ground beef
- 2 (14.5 ounce) cans diced Italian tomatoes, undrained
- 2 1/4 cups water
- 1 1/2 cups uncooked elbow macaroni
- 2 beef bouillon cubes
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (14.5 ounce) can cut green beans, rinsed and drained
- In a large skillet, brown beef; drain. Add tomatoes, water, macaroni and bouillon; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and heat through.