Ingredients

The following ingredients have 6 Servings
  • 1 cup uncooked small elbow macaroni (or other small shell pasta)
  • 1 pound lean ground beef
  • 1 cup chopped yellow onion
  • 1 (32 ounce) carton beef broth
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (16 ounce) can dark red kidney beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 2 1/2 teaspoons Italian seasoning
  • 1 bay leaf
  • Salt and black pepper, to taste

Instruction

  • Cook pasta according to package directions. While pasta is cooking, cook beef and onions in a dutch oven or large saucepan over medium-high heat, stirring constantly, until beef is browned and no longer pink. Crumble beef while cooking with a wooden spoon or spatula. Drain off grease in a colander and return to dutch oven or saucepan.
  • Add remaining ingredients and stir well to combine. Bring to a boil. Reduce heat to maintain a gentle simmer and simmer uncovered for 15 minutes, or until vegetables are tender.
  • Drain cooked pasta and add to soup. Stir well to combine and cook until heated through.
  • Remove and discard bay leaf before serving.