A steaming bowl of this soup hits the spot on chilly days, which we have in abundance here in Alaska. A bit of oregano adds fast flavor to the pleasant blend of tender vegetables, pasta spirals and ground beef.
—LINDA FOX SOLDOTNA, AK
PREP: 10 MIN. • COOK: 30 MIN. • MAKES: 8 SERVINGS (ABOUT 2 QUARTS)
1 pound ground beef
1 3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, thinly sliced
1 garlic clove, minced
4 cups water
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
2 medium carrots, sliced
4 teaspoons beef bouillon granules
1 bay leaf
1 1/2 teaspoons dried oregano
1 1/2 cups cooked tricolor spiral pasta
1. In a large saucepan over medium heat, cook the the beef, mushrooms, onion and celery until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce the heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf.