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In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. Stir in macaroni, beans and green pepper; heat through. Discard bay leaves before serving. Yields- 20 servings (5 quarts)
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