Tomato and Beef Soup

From ToH Quick Cooking Nov/Dec 2002.

• Ready In: 37 mins
• Serves: 15

Ingredients

• 2 (14 1/2ounce) cans beef broth
• 2  celery ribs, chopped
• 2  large carrots, sliced
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 1 (46 ounce) can  V8 vegetable juice
• 1 (14 1/2ounce) can Italian-style diced tomatoes, undrained
• 1 (6 ounce) can italian tomato paste
• 2  tablespoons sugar
• 1  tablespoon dried oregano
• 1 1⁄2 teaspoons beef bouillon granules
• 1 -1 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon garlic powder
• 2  cups  cubed  cooked beef
• 2  cups small shell pasta, cooked and drained

Directions

1. in a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender.
2. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.