Vegetable Beef Soup

This soup is one of our favorites, especially on rainy fall evenings. I know there are many variations of this out there, and I can't quite remember exactly where I found this one. I think it was in a Gooseberry Patch autumn cookbook, as most of my fall recipes are! In any case, it is an easy and comfy soup for a chilly, rainy night. We always have biscuits and fresh fruit with it too. Enjoy!

                    Vegetable Beef Soup

Ingredients:     1 lb. ground beef
                      1 1/2 cups water
                      14 1/2 oz. can diced tomatoes
                      2 14 1/2 oz. cans beef broth
                      10 oz. pkg. frozen mixed vegetables
                      1Tablespoon minced onion
                      1 cup elbow macaroni
Directions:       Brown the meat and drain. Place
                      all ingredients except macaroni in a slow cooker. Cover
                      and cook on low for 6 to 8 hours.
                      Stir in uncooked macaroni a half hour
                      before serving.
                      Top with shredded Parmesan cheese.