1 tablespoon olive oil
1/2 a med sized onion, diced
1 tablespoon minced garlic
1 pound lean ground beef
1 10-ounce can condensed tomato soup, plus 1 can-ful of water
2-14 oz. cans beef broth
1 cup of corn or other canned/frozen vegetables
1 cup small pasta, cooked to package directions (or uncooked*)
Heat olive oil in a 5 quart pot or dutch oven. Add onion and saute for a few minutes, until they begin to soften. Crumble ground beef and stir garlic into the pot with the onions and cook until beef is no longer pink. Drain as much of the grease as possible. (I use paper towels to soak up the fat).
Season beef with salt and pepper.
Stir in beef broth, tomato soup and water. Bring to a boil over medium-high heat, then turn heat down to a simmer (medium to medium-low). Add the vegetables and continue to simmer until vegetables are hot,; about 6-8 minutes. Stir in cooked pasta.
Divide into bowls, garnish with parsley if desired, and serve hot.
*If cooking the pasta IN the soup, add with the vegetables and simmer until pasta is tender.
If you are short on time or just would prefer to make the soup all in one pot, you can cook the pasta in the broth as it simmers. It will take 10-15 minutes, depending on your heat setting and the type of pasta. Keep in mind, the pasta will get mushy the longer it sits, which makes leftovers difficult.