1/2 cup small shell pasta
1 lb ground beef
1/2 cup chopped onions
3 (14.5 oz.) cans beef broth
1 (16 oz.) pkg. frozen mixed veggies
1 (16 oz.) can kidney beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (6 oz.) can tomato paste
3 t. Italian seasoning
1 t. salt
1/4 t. dried thyme
1/4 t. dried basil
1/4 t. pepper
Cook pasta according to pkg directions. Meanwhile, in a soup kettle or large sauce pan, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 min. Drain pasta and add to the pan. Cook 5 min. longer or until heated through.
Serves 6
Recipe from allrecipes.com
*note from the cook* I used the dices tomatoes with chilies and that gave it a kick. If you don't like spice stick with the reg diced tomatoes. Also I used frozen corn instead of mixed veggies...Delich!
