4 ounces sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, thinly sliced
1 garlic clove, minced
4 cups water
1 can (14.5 oz) Italian diced tomatoes, undrained
2 medium carrots, sliced
4 teaspoons beef bouillon granules
1 bay leaf
1 1/2 teaspoon dried oregano
1 1/2 cups cooked tricolor spiral pasta
1. In a large saucepan over medium heat, cook beef, mushrooms, onions, and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf.
Yields 8 servings (about 2 quarts)
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