Macaroni Tomato Soup

• 1/2 lb ground beef
• 1 onion, chopped
• 1 (15 ounce) can diced stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup elbow macaroni noodles
• 1 teaspoon Worcestershire sauce
• 1 teaspoon italian seasoning
• 1/2 teaspoon brown sugar
• 1 teaspoon salt
• 1 cup water
• 1 1/2 cups cheddar cheese, shredded

1. Sautee onions. Brown ground beef and drain.
2. Place onions and browned beef in a large stoup pot with lid. Add stewed tomatoes, tomato sauce, macaroni noodles, worcestershire sauce, Italian seasoning, brown sugar, salt and water.
3. Simmer on a low boil covered for 30 minutes until noodles are done.
4. Place in serving bowls and top with cheese. (Soup must be hot enough to melt cheese.).
5. Note: A can of diced tomatoes may be used, but the can with the label reading "stewed" is best. Also, noodles may be cooked, then added.

ground beef, onion, tomatoes, tomato sauce, elbow macaroni noodles, worcestershire sauce, italian seasoning, brown sugar, salt, water, cheddar cheese

Taken from www.food.com/recipe/macaroni-tomato-soup-395605 (may not work)