Beef and Pasta Confetti Soup

• 1 -1 12 lb stew meat
• 1 tablespoon olive oil
• 8 ounces rigatoni pasta (or other pasta) or 8 ounces shell pasta, cooked and drained (or other pasta)
• 12 ounces frozen mixed vegetables, cooked
• 1 (10 ounce) can condensed beef broth, double strength
• 10 ounces water
• 1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted garlic

1. Heat olive oil in skillet and brown stew meat.
2. Place meat, cooked pasta, cooked veggies (I cook them in the microwave or with the noodles), stock, tomatoes and water in soup pot and heat throughly.
3. Let simmer for 15-20 minutes or so to let flavors blend.
4. Serve with hot bread or rolls.
5. Note: if you use unseasoned tomatoes you will need to add some seasoning to the soup.

stew meat, olive oil, rigatoni pasta, mixed vegetables, condensed beef broth, water, tomatoes

Taken from www.food.com/recipe/beef-and-pasta-confetti-soup-209960 (may not work)