Serves 6-8.
- 1/2 -1 lb ground beef (depends on how much meat you want in the soup)
- 14 oz. mixed frozen vegetables (I use Pictsweet's cracked pepper-seasoned summer vegetables with squash, green beans, baby carrots, onions, and red peppers)
- 4 med red potatoes
- 3-4 bunches of chopped scallions (green onions)
- 1 (28 oz) can diced tomatoes
- 1 C shell pasta
- 2 C water
- 2 C beef broth
- 3 Tb olive oil
- 2 tsp parsley
- 1 tsp savory
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 1/2 tsp minced garlic
Chop potatoes into 1-inch chunks. Add to soup base and turn up the temperature to med-high. Once boiling, add the pasta and remaining vegetables. Reduce to medium heat.
In medium frying pan, brown ground beef with 1/4 tsp of garlic and 1 Tb of olive oil. Add a few dashes of salt and pepper. Once beef is thoroughly cooked, stir into the soup and let simmer for 15-20 minutes before serving.
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