Beef Tomato Soup
This simple, satisfying, hearty Beef Tomato Soup will be a repeat visitor to your dining table when the temperatures drop and appetites grow.
Servings 4 servings
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10.75-ounce) cans condensed cream of tomato soup
- 1 (15-ounces) can diced tomatoes undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked pasta
Heat the vegetable oil in a large pot over medium-high heat. Add the onions, green bell pepper, and garlic and saute until the onion mixture begins to soften about 5-6 minutes.
Add the ground beef, crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
Add the chili powder, oregano, salt, and pepper and cook over medium heat for 1-2 minutes.
Add condensed cream of tomato soup, diced tomatoes with their juice, beef broth and water.
Bring to a boil, add pasta. Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.
Serving: 1/4 of the recipe | Calories: 829kcal | Carbohydrates: 79g | Protein: 36g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 80.5mg | Sodium: 2643mg | Potassium: 815mg | Fiber: 8.5g | Sugar: 9.5g | Vitamin A: 425IU | Vitamin C: 26.4mg | Calcium: 88mg | Iron: 4.2mg