Vegetable Beef Soup

• 2 c. beef cubes
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 2 Tbsp. olive oil
• 3 1/2 c. water
• 2 (16 oz.) cans whole tomatoes (undrained)
• 2 medium potatoes, diced
• 1 1/2 c. celery, chopped
• 2 cans Campbell's tomato soup
• 1 lb. frozen pkg. of each of the following: corn, carrots, peas and string beans
• 1 tsp. oregano
• 1 tsp. pepper
• 1 tsp. salt
• 1 1/2 c. elbow macaroni

1. In bottom of soup pot, saute beef, onion and garlic in olive oil until beef is brown (approximately 5 minutes).
2. Add water and all remaining ingredients except macaroni.
3. Add more water to completely cover vegetables.
4. Bring to a boil.
5. Add macaroni. Cook until macaroni is tender.
6. Turn heat down to low and cover. Cook for at least 1 1/2 hours, stirring occasionally.

beef cubes, onion, garlic, olive oil, water, tomatoes, potatoes, celery, campbells tomato soup, frozen pkg, oregano, pepper, salt, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441208 (may not work)