Pasta Soup with Beef, Tomatoes and Vegetables


  • 2 Tbsp. olive oil
  • 1 pound ground beef chuck, round or sirloin
  • 2 medium green peppers, coarsely chopped
  • 1 large onion, coarsely chopped
  • Ad

  • Salt and Pepper to taste
  • 6 cloves garlic, minced
  • 1 can (6 oz.) tomato paste
  • 2 cans (14.5 oz. ea.) whole tomatoes, crushed, undrained
  • 6 cups water
  • 1/2 tsp. dried thyme leaves
  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1 Tbsp. dried parsley leaves
  • 2 cups uncooked elbow or similar pasta
  • Freshly grated Parmesan cheese


Heat a large soup pot over medium-high heat. Add the oil, then the ground beef. Saute until lightly browned, about 5 minutes, breaking the beef into bits while cooking. Add the peppers and onions; season lightly with salt and pepper. Saute until tender, about 5 minutes, scraping up the browned bits in the bottom of the pan as they cook. Add the garlic and saute 1 minute. Stir in the tomato paste and saute another minute. Add the tomatoes, water, thyme, basil, oregano, and parsley. Season again with salt and pepper.


Bring to a boil; cover and reduce heat to medium-low and simmer for 10 minutes. Bring back to a boil; add the pasta. Reduce heat again, cover and simmer, stirring occasionally, until the pasta is tender, about 8 minutes. Taste for seasoning and serve, passing the cheese separately.

Serves: 4


By Connie from Cotter, AR

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Food and Recipes Recipes SoupsFebruary 25, 2008
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