I made this last night for dinner. It was easy, quick, yummy and everyone liked it. It’s perfect for a cold winter day. And, there are a lot of of leftovers, which I also love since soup always tastes better the next day.

1 tablespoon olive oil

1 pound ground beef

1 (1 oz) package dry onion soup mix

6 – 7 cups vegetable broth

2 (14.5 oz each) cans fire roasted tomatoes

1 (12 oz) package frozen mixed vegetables (I used a can of corn and a can of green beans, including the liquid so not drained)

2 cups dried pasta – I used elbow macaroni

I also added the following –

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon dried onion

1 teaspoon minced garlic

1 Heat olive oil in Dutch oven or large pot. Add beef and cook until no longer pink.

2 Add remaining ingredients except pasta. Stir to combine and bring to a boil.

3 Add pasta and boil until pasta is cooked through.

recipe from Southern Living