Family-Style Vegetable Soup

This uses the ground beef and mixed vegetables in the May Angel Food box (If I'm not mistaken). We also made corn muffins to eat with it, which was also an Angel Food item. The soup was tasty and filling. We gave this recipe FIVE STARS.

Family-Style Vegetable Soup

1 tablespoons olive oil

1 pound ground beef round

1 garlic clove, minced finely

1/2 teaspoon salt

1/4 teaspoons black pepper

2 cans (15 ounces) diced tomatoes

1 can (14.5 ounces) tomato sauce

1 can (14 to 14.5 ounces) beef broth

1 package (16 ounces) frozen mixed vegetables

1 bay leaf

½-1 t. dried basil

½-1 t. dried oregano

½ t. dried parsley

1 cup uncooked macaroni, or 1 cup spaghetti broken into 1-inch pieces

1. Place the olive oil in a stock pot over medium-high heat. Crumble in the ground beef and break it up with a wooden spoon. Add the salt and pepper and garlic. Cook, stirring, until the beef browns all over and is cooked through, 3 to 4 minutes. Stir in the 2 cans of tomatoes with their liquid, tomato sauce, and the beef broth, frozen vegetables, bay leaf, basil, oregano, and parsley. Fill both the tomato cans with water, add this to the pot, and stir. Bring the mixture to a boil, stirring, 3 to 4 minutes, then reduce the heat to medium-low, cover the pot, and let the soup simmer until the flavors blend, 20 minutes.

2. Stir in the pasta and cover the pot. Let the soup simmer until it has thickened somewhat and the pasta is al dente, 8 to 10 minutes.

3. To serve, ladle the soup into serving bowls. The soup can be frozen for up to 3 months.