1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 1/2 cups elbow macaroni
1 cup frozen mixed vegetables
Directions
Heat the oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until onions are tender and translucent.
Add the ground beef to the pot. Cook, stirring and breaking up the meat, until it is browned and fully cooked.
Pour in the beef broth and add the undrained can of diced tomatoes. Stir in the dried oregano and basil, and season with salt and pepper to your liking.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to blend the flavors together.
Add the elbow macaroni and frozen mixed vegetables to the pot. Continue to simmer until the macaroni is tender, about 10 minutes.
Taste and adjust seasonings if needed, then serve hot.
Variations & Tips
For a richer soup, you might wish to add a splash of red wine with the beef broth. Those looking for a more filling option can increase the amount of macaroni or add diced potatoes. To make this soup a little lighter, ground turkey can be used in place of beef. Vegans and vegetarians can substitute the beef for a hearty plant-based alternative and use vegetable broth instead.
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