BEEF AND TOMATO MACARONI SOUP

Methods:

1. Sauté Vegetables:
   • Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.
   • Add finely chopped onion, green bell pepper, and minced garlic. Sauté until softened, about 5-6 minutes.
2. Cook Beef:
   • Add 1 pound of ground beef to the pot, crumbling with a wooden spoon. Cook until no longer pink, then drain excess fat.
3. Add Seasonings:
   • Stir in 2 teaspoons chili powder, 2 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1-2 minutes.
4. Combine Ingredients:
   • Add 2 cans of condensed cream of tomato soup, 1 can of diced tomatoes with juice, 32 ounces beef broth, and 4 cups water. Bring to a boil.
5. Cook Pasta:
   • Add 2 cups of uncooked pasta. Reduce heat, cover, and simmer until pasta is just al dente. Adjust seasoning to taste and serve.