Source: dLife

This delicious soup is made with elbow macaroni, tomato paste, whole kernel corn, and peas.

Servings

1 cup Tomatoes, whole, peeled, unsalted, canned , undrained
1 cooking spray
1.33 cup fresh chopped onion
0.75 lb extra lean ground beef (5% fat)
1 tbsp white all purpose flour
14.5 oz fat free unsalted beef broth , undiluted
1 cup frozen sweet corn kernels
1 cup Peas, green, sweet, frozen
2 tbsp unsalted tomato paste
0.5 tsp salt
0.5 tsp oregano leaves
0.5 tsp dried marjoram
0.12 tsp black pepper
0.67 cup Pasta, macaroni, semolina, elbow, dry , uncooked

1 Drain tomatoes, reserving liquid. Coarsely chop tomatoes; set aside tomato and reserved liquid.
2 Coat a large saucepan with cooking spray; place over medium-high heat until hot.
3 Add onion and ground beef; cook until meat is browned, stirring until it crumbles. Add flour; cook, stirring constantly, 2 minutes.
4 Stir in broth, chopped tomato, and tomato liquid; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
5 Stir in corn, peas, tomato paste, salt, dried oregano, dried marjoram, pepper, and macaroni; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until macaroni is tender.