1 tablespoon of olive oil
1/2 of a medium-sized onion, diced
1 tablespoon minced garlic
1 pound of lean ground beef
10 ounces of condensed tomato soup and 1 can of water
14 ounces of beef broth or about 2 cups
1 cup corn or other canned / frozen vegetables
1/5 cup small pasta cooked according to package directions (or uncooked *)
Heat olive oil in a 5/4 quart saucepan or Dutch oven. Add the onion and sauté for a few minutes, until it begins to soften. Crumble the ground beef and stir in the garlic in the pan with the onions and cook until the beef is no llonger pink. Drain as much fat as possible. (I use paper towels to absorb the fat).
Season the beef with salt and pepper.
Stir in the beef broth, tomatto soup and water. Bruing to a boil over medium-high heat, then lower the heat to a boil (medium to medium-low). Add the vegetables and simmer untiil the vegetables are hot ;; about 6-8 minutes. Stir in the cooked pasta.
Divide into bowls, garnuish with parsley if desired and serve hot.
- If you are cooking the pastta IN the soup, add with the vegetables and simmer until the pasta is tender.