Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.—Brenda Jackson, Garden City, Kansas
- 1 pound lean ground beef (90% lean)
- 2 cans (14-1/2 ounces each) beef broth
- 1 package (16 ounces) frozen pasta with broccoli, corn and carrots in garlic-seasoned sauce
- 1-1/2 cups tomato juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 teaspoons Italian seasoning
- 1/4 cup shredded Parmesan cheese, optional
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired. Yield: 6 servings.
Originally published as Pasta Beef Soup in Quick Cooking January/February 2005, p17
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