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Hearty Ground Beef Pasta Soup


Warm cozy and full of protein.

This soup is easily customizable, I used beef but pork, turkey, or chicken could be used as well. If using poultry change to a chicken boulion and adding in celery or a leeks work really nicely. If your looking for a opportunity to bump up protein exchange the pasta for beans. 



1 lb extra lean ground beef  

2 packages white button mushrooms, sliced  

1 medium yellow onion, chopped  

3 cloves garlic, minced  

3 medium carrots, peeled and sliced  

6 cups water  

1 large can of diced Italian tomatoes

2 beef bouillon cubes  

1 1/2 tsp dried Oregano   

1 bay leaf

2 cups pasta, something spiraled or shells  



In a large saucepan brown beef over med low heat, drain fat.  

Add onions, garlic, mushrooms, and carrots. Sautee until softened about 7-10 min.  

Add tomatoes, water, bouillon, bay leaf and oregano. Bring to a boil.  

Reduce heat to simmer and cook for 25 min. 

Add pasta and let cook for another 8-10 min or until pasta is cooked.  


Remove bay leaf and serve with Parmesan cheese, salt, and pepper.  

Makes about 10 bowls.  




End of September Round Up

Smooth and creamy zucchini bisque