Beef & Tomato Macaroni Soup

Recipe source: recipessmile.com

• 2 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, 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-ounce) can diced tomatoes, undrained
• 32 ounces beef broth
• 4 cups water
• 2 cups uncooked pasta

Heat vegetable oil in a large pot over medium-high heat. Sauté onion, bell pepper, and garlic for 5-6 minutes until softened. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat. Stir in chili powder, oregano, salt, and black pepper, cooking for 1-2 minutes to release the spices’ aroma. Add condensed cream of tomato soup, diced tomatoes with juice, beef broth, and water. Stir well. Bring mixture to a boil, then add uncooked pasta. Reduce heat to low, cover, and simmer until pasta is al dente, stirring occasionally. Serve warm and enjoy!