- 2 teaspoons olive oil
- 1 pound very lean ground beef
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14 to 14.5 ounce) can beef broth
- 1 (16 ounce) package frozen mixed vegetables
- 1 bay leaf
- 1 cup uncooked macaroni or 1 cup spaghetti broken into 1-inch pieces
- In a stockpot over medium-high heat add the olive oil. Crumble up the ground beef and add it to the pot, breaking it up with a wooden spoon. Add the salt and pepper and additional seasoning if you like. Continue to cook, giving it a stir from time to time, until the ground beef is cooked through and browned all over. This will take about 3 to 5 minutes.
- Stir in both cans of tomatoes, the broth, the frozen vegetables and the bay leaf. Then fill both tomato cans with water and add to the pot. Stir everything together and let the soup come up to a boil. Give it another stir then reduce the heat to medium-low, cover the pot and let the soup simmer for at least 20 minutes and up to 1 hour if you have the time.
- Stir in the macaroni and cover the pot again. Let the soup simmer until it has thickened up a bit and the pasta is al dente. This will take about 5 to 10 minutes depending on the type of macaroni you are using.
Nutritional Estimates Per Serving (1.5 cups): 5.7 g fat, 28.6 g carbs, 6.2 g fiber, 23.2 g protein