BEEF AND TOMATO MACARONI SOUP

INGREDIENTS:

2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 pound ground beef
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 (10.75-ounce) cans condensed cream of tomato soup
1 (15-ounces) can diced tomatoes undrained
32 ounces beef broth
4 cups water
2 cups uncooked pasta

DIRECTIONS:

Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Add the onions (1), green bell pepper (1), and garlic (2 cloves) and saute until the onion mixture begins to soften about 5-6 minutes.
Add the ground beef (1 pound), crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
Add the chili powder (2 teaspoons), oregano (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon) and cook over medium heat for 1-2 minutes.

Add condensed cream of tomato soup (2 (10.75-ounce) cans), diced tomatoes with their juice (1 (15-ounces) can), beef broth (32 ounces), and water (4 cups).
Bring to a boil, add pasta (2 cups). Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.