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Hamburger & Vegetable Soup with Pasta

Course: Soup
Cuisine: American
Author: Catherine's Plates

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.