Italian Pasta Soup

1 1/2 pounds ground beef
8 C water
2 (14 1/2 oz.) cans Italian stewed tomatoes
2 C diced carrots
1 1/2 C diced celery
1 C chopped onion
1 (8 oz.) can tomato sauce
1 envelope onion soup mix
1 Tbsp. sugar
1 1/2 tsp. Italian seasoning
2 cloves garlic, minced
2 bay leaves
1 tsp pepper
3 C cooked elbow macaroni
1 (15 oz.) can garbanzo beans
1/2 C green or red pepper, chopped

1. In a large soup pot, 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 one hour.
2. Stir in macaroni, beans and peppers, heat through. Discard bay leaves before serving.

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