1 lb lean ground beef
1 1/2 cups onion, chopped (1 medium)
2 to 3 cloves garlic cloves, peeled and chopped
1 teaspoon dried basil, whole or leaf
1 can (8oz) whole or diced tomatoes
1 can (14 1/2 oz) beef broth
1 bag (16 oz) frozen HCF vegetable soup mix
3/4 cup elbow macaroni or shell pasta, uncooked
Brown meat in a 5 to 6 quart cooking pot over medium-high heat with onion, garlic, basil, salt and pepper, to taste.
When meat is browned and crumbly, stir in tomatoes, tomato sauce beef broth and 4 cups water.
Bring to a boil.
Add frozen vegetable soup mix and pasta; stir and bring to a boil over high heat.
Cover, reduce heat and simmer for 10-15 minutes; stirring occasionally until vegetables and pasta are cooked.
Keep hamburger soup covered and let sit 10-15 minutes before serving.
No Nutritional Information Available