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| This quick and hearty soup is a meal in itself. Serve with thick slices of warm whole grain bread for a satisfying cold weather pick-me-up. PREP TIME: 10 MINS | TOTAL TIME: 45 MINS | MAKES: 4-6 Ingredients: | |
| 1 tbsp (15 mL) | vegetable oil |
| 1 lb (500 g) | stewing beef, cut into 1/2-inch (1 cm) cubes |
| 1 medium | onion, chopped |
| 1 clove | garlic, minced |
| 1 can (28 oz/796 mL) | whole tomatoes |
| 1/2 cup (125 mL) | chopped green pepper |
| 2 tsp (10 mL) | dried basil leaves |
| 1 1/2 tsp (7 mL) | dried oregano leaves |
| 3/4 cup (175 mL) | uncooked macaroni |
2 cups (500 mL) Green Giant* Frozen Mixed Vegetables
Method:
In large saucepan, heat oil over medium-high heat. Sauté beef, onion and garlic for 3 to 5 minutes, until beef is no longer pink.
Stir in undrained tomatoes, breaking them apart.
Add water, green pepper, basil and oregano. Bring to a boil; cover and simmer over low heat for 30 minutes or until beef is tender. Stir in macaroni.
Simmer, uncovered for 10 to 12 minutes or until macaroni is cooked. Add vegetables and heat through.
For this recipe you'll need Mixed VegetablesTip: When available, try substituting fresh herbs in place of dried. Be sure to add them to your soup just before serving as they tend to lose their wonderful flavour and bright colour very quickly.
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