- 2 lbs. ground beef
- 2 cloves garlic, minced
- 1/2 large onion, diced
- 2 stalks celery, chopped
- 3 cups beef stock
- 1 (14.5 oz.) can diced tomatoes
- 2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup pasta, any kind
- 4 carrots, chopped
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 cup corn
Garnish:
- Sour cream
- Cilantro
- Salt and Pepper, to taste
In a Dutch oven or large soup pot brought up to medium-high heat, brown the meat with the garlic, onions and celery. Drain fat. Add beef stock, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Bring to a boil. Add pasta, carrots, green and red bell peppers. Boil for 1-2 minutes. Reduce the heat, cover the pot and simmer until the pasta is cooked, 12 to 15 minutes. 1-2 minutes before ready to serve, add corn.
For each serving, garnish with a dollop of sour cream and some cilantro leaves.