With the weather a little cooler, it’s soup time.
Nothing tastes better that a warm bowl of hearty comforting soup on a chilly fall day, with of course, some homemade rolls and a big slice of pumpkin pie. Yum.
It’s always so nice to make a pot of soup and share it with a friend or neighbor. This soup recipe makes a nice batch for doing just that.
My husband loves this recipe, so we have it often, it’s not hard to make and fairly quick.
1 lb lean ground beef (I use 92% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 cloves of garlic or 1 teaspoon of garlic power
2 cans (14 ½ ounces each) diced tomatoes, do not drain
2 cans (14 ½ ounces each) reduced-sodium beef broth
1 can (8ounces) tomato sauce
1 cup frozen corn
¼ cup tomato paste
2 teaspoons Italian seasoning
¼ teaspoon pepper
2 ½ cups uncooked spiral pasta
½ cup shredded Parmesan cheese
In a large saucepan, cook beef, green pepper, and onion over medium until meat is no longer pink, breaking it up into crumbles. Add Garlic.
Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning, and pepper. Bring to a boil. Stir in pasta, return to a boil, then reduce heat, simmer, covered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese before serving.