Tomato and Beef Soup

This is one of my favourite wintertime meals. This makes so much and is very filling. I originally searched for this recipe because I overcooked some London broil the night before and figured a soup would moisten the meat back to being edible. I buy a big London broil just to have leftovers to make this.

Tomato and Beef Soup
-By Quick Cooking

2 (15 oz) cans beef broth
2 celery ribs, chopped
2 large carrots, sliced
2 cloves garlic, minced
1 (46 oz) can V8 juice
1 can Italian diced tomatoes, undrained
1 (6 oz) can tomato paste
2 T sugar
1 T dried oregano
1 1/2 tsp beef bouillon granules
1 tsp pepper
1/2 tsp basi
1/4 tsp garlic powder
2 C cubed cooked beef
2 C small shell pasta, cooked and drained

In a large pot, combine the broth, celery, carrots, and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients (up to the beef and pasta). Cover and simmer for 10 minutes. Add beef and pasta; heat through.

Yield: 15 servings

My Notes
I never measure the herbs and spices. I also never use garlic cloves, just a little extra garlic powder. I usually make a box of pasta and add a little water to the soup.

Reviews
Perry and I really like this.
The kids aren't too wild about it, but Caleb and Josh like the shell part and will eat the rest of the soup with them.