Beef Pasta Soup

Submitted by Sherri L.

"Quick, easy soup for the family. I puree my veggies to get my son to eat the soup, but if you don't have a picky eater you can leave that step out :)"

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 12 cups
• Serves: 6

ingredients

• 6 ounces uncooked pasta
• cooking spray
• 1 cup chopped onions or 1 medium onion
• 1 cup chopped celery
• 1 cup shredded carrot
• 1 cup chopped zucchini
• 1 cup sliced mushrooms
• 1 cup bell pepper
• 3⁄4 lb ground round
• 1 (24 ounce) jar spaghetti sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 1⁄2 teaspoon ground oregano
• 2 (14 ounce) cans reduced-sodium beef broth
• 1 (15 ounce) can kidney beans, undrained

directions

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, celery, carrots & zucchini; cook over medium heat until onions are carmalized and other vegetables are softened. Puree with immersion blender or blender.
3. Add meat and cook until browned, stirring until it crumbles. Drain.
4. Return meat mixture to pan; add cooked pasta, cooked veggies and remaining ingredients. Cook 10 minutes or until thoroughly heated.