Holiday Soup

Ingredients:
350 g ground beef brisket
1 cup (125 g) shell macaroni
1 tsp crushed garlic
1/4 cup sliced onions
1/2 cup cubed chicken livers
1 can (227 g) tomato sauce
3 cups beef stock (from boiled brisket)
salt, fish sauce (patis) and pepper
3/4 cup cubed potatoes
1/2 cup boiled and mashed squash
1/2 cup sliced carrots
1 cup cabbage, cut into strips
1 cup baguio pechay, cut into strips


Directions:
1. Boil beef in 4 cups water until tender. Set aside.
2. Cook macaroni in salted water until just tender. Set aside.
3. Saute garlic, onions, beef and chicken livers. Add tomato sauce, beef stock and seasonings.
4. Simmer for 20 minutes.
5. Add potatoes, squash, carrots and macaroni.
6. Cook until vegetables are half-done. Add cabbage and pechay.
7. Simmer for 2 minutes. Serve hot.

Makes 6 servings.


Source: #158, Del Monte Kitchenomics