Tomatoe pasta soup with beef
There no wrong time for a good tastingsoup.
- 2 cans tomatoe soup
- 1 (15 oz) can diced tomatoes undrained
- 32 oz beef broth
- 1 lb ground beef
- 2 cups uncooked pasta (I use elbow)
- 2 cloves minced garlic
- 1 medium onion diced
- 1/2 diced green bell pepper
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oyster crackers (optional)
In a fry pan, cook 1 lb of ground beef. Till all pink is gone. Drain grease and set beef aside.
Dice all onion, garlic, green bell pepper and pan fry for about 6 minutes till vegetables are tender.
Add cooked ground beef, chili powder, dried oregano, salt and pepper continue cooking over medium heat for 1or 2 minutes. Add tomatoe soup, and diced tomatoes with juice, and beef broth.
Bring to a broil, and add pasta. Cover reduce heat and simmer 10 to 15 minutes till the pasta is cooked. Add oyster crackers optional.
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