2 lbs ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon seasoning salt
1 (2 ounce) package onion soup mix (for 3 or 4 servings)
6 cups boiling water
1 (8 ounce) can tomato sauce
4 carrots, cut up
1/2 cup corn
1 cup celery, sliced
1 cup elbow macaroni
1 In a large saucepan, brown meat, drain excess fat.
2 Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
3 Stir in boiling water and tomato sauce.
4 Cover and simmer for about 15 minutes.
5 Meanwhile, prepare celery and carrots; Then add to simmering mixture with corn and continue to cook for 30 minutes.
6 Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
7 To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.