Dutch Oven Vegetable Beef Soup

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14.5-ounce) can beef broth
• 2 cups water
• 2 cups frozen mixed vegetables
• 1 cup uncooked elbow macaroni

Directions

1. Preheat a 6-quart Dutch oven over medium-high heat. Add the ground beef and onion. Cook, stirring occasionally, until the beef is cooked through and the onion is beginning to soften, about 5 minutes.
2. Add the garlic, oregano, basil, paprika, salt, and pepper. Cook, stirring, for 1 minute.
3. Add the tomatoes, broth, water, vegetables, and macaroni. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables and macaroni are tender, about 20 minutes.
4. Serve the soup hot.

Interesting Facts

• Dutch ovens are great for one-pot meals like soups, stews, and chili.
• Beef is a great source of protein and essential vitamins and minerals.
• Vegetables are an important part of a balanced diet.