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Heartwarming Hamburger Soup

soups, beef - ground

8 ounces lean ground beef
1 onion; chopped
1 carrot; chopped
1 stalk celery; chopped
2 cloves garlic; minced
1-1/2 teaspoon dried basil or marjoram
1/4 teaspoon (each) salt and pepper
1 can (19 oz) tomatoes
1 can (10 oz) beef stock
1-1/2 cups water
1-1/2 teaspoon Worcestershire sauce
2 cups cubed peeled potatoes
1/2 cup small shell pasta
1 cup cubed zucchini

In large saucepan over medium-high heat, cook beef, breaking up with spoon, for 3 to 5 minutes or until no longer pink; drain off any fat. Add onion, carrot, celery, garlic, basil, salt and pepper; cook, stirring, for about 5 minutes or until onion is softened. Add tomatoes, breaking up with spoon. Stir in beef stock, water and Worcestershire sauce; bring to boil. Reduce heat and stir in potatoes; cover and simmer for 10 minutes. Stir in pasta and zucchini; cook, covered, for 8 to 10 minutes or until pasta is tender but firm.

Contributor: Canadian Living - March, 1998

Yield: 4 servings.

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