1-28 oz. can diced tomatoes with basil, garlic, oregano, including liquid
1- 14.5 oz. can diced tomatoes with same spices
1- 14-14.5 oz can of beef broth
1- 15.5 garbonza beans (chick peas) drained
1-16 oz. frozon mixed vegtables
1 bay leaf
1 cup uncooked macaroni (like small shells or ditalini)
Instructions
Put olive oil in stock pot over medium high heat. Crumble in ground hamburg and break up with wooden spoon. Add salt and pepper. Cook, stirring until the beef browns all over and is cooked through, 3 to 4 minutes.
Stir in the 2 cans of tomatoes with their liquids and the beef broth, frozen vegtables, garbonza beans, and bay leaf.
Fill both larger and smaller cans from tomatoes with water, add to the pot, and stir. Bring the mixture to a boil, stirring 3 to 4 minutes; then Reduce heat to medium and low heat. Cover the pot, let the pot simmer until the flavors blend a minimum of 20 minutes. The soup is even more flavorful if you let the ingredients simmer longer, for about an hour.
Turn off heat and stir in pasta. Cover the pot. The pasta will cook in the hot liquid in 8 to 10 minutes.
Serving
Suggestions
Serve now or can be frozen for up to 3 months.
Originally Submitted
3/13/2010
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