1 Tbls Olive Oil
1/2 a med sized onion, chopped
2 Tbls minced garlic
1 lb ground beef
1 can condensed tomato soup, plus 1 can water
2-14 oz. cans beef broth
1 small can of corn
1 cup cooked macaroni, wagon wheel, or small shell pasta, (or any small noodle you choose, but kids love the wheels)
1. Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.
2. Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions, or cook directly in tomato/beef broth (I’ve done it both ways, but prefer to cook pasta in plain water).
3. When meat is cooked through, add to beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.
4. This is one of my favorite recipes because not only is it simple, but even my pickiest eaters (that would be all of them) will eat it! It’s great fresh out of the pot, as leftovers two days later, and it also freezes well.
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