1 lb ground beef (or turkey)
1/2 cup onion, chopped
2 garlic cloves, minced
4 cups beef broth
3 cups of water
14 oz. diced tomatoes (not drained)
1/2 lb uncooked pasta
1/2 cup celery, sliced
1/2 cup carrots, sliced
2 beef bouillon cubes
1/2 tsp Basil
9 oz. frozen mixed veggies
In a 4 quart saucepan or dutch oven, brown the beef.
Add the onion and garlic, cooking until onion is tender.
Drain fat and add remaining ingredients, excluding mixed veggies.
Cover and bring to a boil.
Reduce heat to low and allow to simmer about 45-60 minutes, stirring occasionally.
Add frozen veggies and cook an additional 10 minutes, or until veggies are tender.
*Add additional water or extra can of tomatoes if soup becomes too thick upon standing!