Description
A hearty beef and elbow pasta soup that’s perfect for a cozy meal.
Ingredients
Scale
- 1 medium yellow onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 ounces beef broth
- 2 (10 ounce) cans condensed tomato soup
- 1 (15 ounce) can canned diced tomatoes (with juices)
- 2 cups water
- 2 cups elbow pasta (uncooked)
Instructions
- In a large pot, saute onions, bell pepper, and garlic in oil until the vegetables begin to soften, about 5-6 minutes.
- Add ground beef and cook until no pink remains. Drain off excess fat.
- Stir in the chili powder, oregano, salt, and pepper.
- Add beef broth, condensed tomato soup, diced tomatoes with juice, and water. Bring to a boil.
- Once boiling, add the pasta. Reduce heat, cover, and simmer until the pasta is al dente.
- Adjust seasonings to taste and serve.
Notes
- This soup can be topped with shredded cheese or sour cream for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg