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Assemble ingredients.
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Heat olive oil in saucepan over medium-high heat. Add the ground beef, breaking it up with a spoon. Fry beef for about 4-5 minutes or until beef is no longer pink. Drain off excess liquid.
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Add onion, celery, turnip, green pepper, carrots, and parsnip. Cook over medium-high heat for about 3 minutes, stirring constantly. Add garlic powder, basil, parsley, whole allspice, salt and pepper. Stir and sauté for 6-8 minutes.
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Add beef stock, Worcestershire sauce, tomatoes, mushrooms, tomato soup, bay leaf, and sugar. Reduce heat to low and simmer for about 20-30 minutes.
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Add rice and zucchini and simmer for about 10 minutes then add the macaroni and simmer for an additional 10-12 minutes until the macaroni is cooked.
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Remove and discard whole allspice. Ladle into bowls and serve with baguette slices, crusty rolls, or crackers.
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Freezes well.