Vegetable Beef Soup

• 1 pound organic ground beef
• 4 cups organic beef broth
• 2 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 3 celery ribs, chopped
• 2 large carrots, sliced
• 2 medium onions, sliced
• 1 medium potato, peeled and cubed
• 1-1/2 cups fresh cauliflowerets
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• 1 tablespoon garlic powder
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup uncooked macaroni (optional)

Directions

• Cook beef over medium heat until no longer pink. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. 
• You may also cook this in your slow cooker (ground beef pre-cooked)- on low for 6 hours or on high for 4 hours.