Beef, Pasta and Veggie Soup (12.15.15)

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  • 2 lbs. ground beef
  • 2 cloves garlic, minced
  • 1/2 large onion, diced
  • 2 stalks celery, chopped
  • 3 cups beef stock
  • 1 (14.5 oz.) can diced tomatoes
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 cup pasta, any kind
  • 4 carrots, chopped
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 cup corn


  • Sour cream
  • Cilantro
  • Salt and Pepper, to taste

In a Dutch oven or large soup pot brought up to medium-high heat, brown the meat with the garlic, onions and celery. Drain fat.  Add beef stock, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Bring to a boil. Add pasta, carrots, green and red bell peppers. Boil for 1-2 minutes. Reduce the heat, cover the pot and simmer until the pasta is cooked, 12 to 15 minutes. 1-2 minutes before ready to serve, add corn.

For each serving, garnish with a dollop of sour cream and some cilantro leaves.