Beef and Macaroni Soup

Ingredients:

• 1 pound prime ground beef
• ½ cup finely chopped red onion
• 6 cups rich beef stock
• 14 ounces fresh chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1 teaspoon traditional Worcestershire sauce
• ½ teaspoon crushed oregano
• ½ teaspoon dried sweet basil
• 1 ½ cups uncooked elbow pasta
• 1 ½ cups quick-freeze garden vegetables

Directions:

1. In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent.
2. Skim off any extra fat, ensuring a lean soup base.
3. Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil.
4. Stir this mixture with love and let it come to a gentle boil.
5. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
6. As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot.
7. Allow them to simmer for roughly 8 minutes.
8. The pasta should be tender to the bite but still hold its shape.
9. Season with salt and freshly cracked pepper as per your palate.
10. Give it a good stir.
11. Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop.
12. Serve with warm crusty bread for a meal that wraps you in warmth.