Tomato And Beef Soup

• 2 cans (14-1/2 ounces each) beef broth
• 2 celery ribs, chopped
• 2 large carrots, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (46 ounces) V8 juice
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (6 ounces) Italian tomato paste
• 2 tablespoons sugar
• 1 tablespoon dried oregano
• 1-1/2 teaspoons beef bouillon granules
• 1 to 1-1/2 teaspoons pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 2 cups cubed cooked roast beef
• 2 cups small pasta shells, cooked and drained

1. In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.

beef broth, celery, carrots, onion, garlic, italian diced tomatoes, italian tomato, sugar, oregano, beef bouillon granules, pepper, basil, garlic, beef, pasta shells

Taken from www.tasteofhome.com/recipes/tomato-and-beef-soup/ (may not work)