Spicy Vegetable Beef Soup

Ingredients

• 14 ounce beef broth canned
• 14 ounce canned tomatoes canned
• 2 stalks celery chopped
• 0.5 teaspoon basil dried
• 0.5 teaspoon parsley dried
• 0.5 teaspoon thyme leaves dried
• 16 ounce vegetables mixed frozen thawed
• 2 cloves garlic minced
• 0.3 teaspoon ground pepper 
• 4  mushrooms sliced
• 1  onion chopped
• 0.5 teaspoon oregano dried
• 6 ounces rotelle pasta 
• 1 pound top round beef roast 
• 2 tablespoons vegetable oil 
• 1 quart water 

Equipment

• pot

Directions

1. Trim fat from roast and cut into 1 inch cubes.
2. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender.
3. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
4. Stir in pasta and cook 10 minutes more, until pasta is tender.