Hamburger & Vegetable Soup with Pasta
Equipment
- cutting board & sharp knife
- large dutch oven
- measuring spoons & cups
- wooden spoon
Ingredients
- 1 tBS cooking oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 medium green bell pepper, diced
- 1 1/2 lbs ground beef
- 2 tsp garlic, minced
- 1 (14oz) can diced tomatoes with juice
- 1 (10oz) can rotel tomatoes with juice (or sub another can of regular diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste)
- 6-8 cups beef broth
- 8 oz uncooked dried small/medium pasta shells
- 1 (14oz) can green beans, drained
- 1 (14oz) can whole kernel corn, drained
Instructions
- In a large Dutch Oven heat 1 TBS cooking oil over medium high heat. Add in diced onion, carrots, celery, and bell pepper. Cook for 5 minutes to partially soften down the vegetabes.
- Add in ground beef. Break it up and brown until no longer pink. Drain excess grease.
- Stir in garlic for 1 minute. Add in beef broth, diced tomatoes, rotel tomatoes, Italian seasoning, garlic powder, onion powder, salt, & black pepper. Stir and bring toa boil.
- Add in drained green beans, drained corn, and pasta shells. Stir well to combine. Taste to adjust any seasonings. Let simmer on a boil (high heat) until the pasta is cooked through and tender. Enjoy.
Where is the hamburger in this recipe?
It’s been added.