This soup is ready in a snap with Big Batch Beef in the freezer. You can substitute 1/2 lb (250 g) lean ground beef if you like, browning in a pan with 1/2 onion (diced) and adding to soup.
Combine beef, tomatoes, vegetables, water or stock and kidney beans in saucepan; heat to simmer.
Stir in pasta; simmer, stirring occasionally, until pasta is al dente, about 10 to 15 minutes.
Big Batch Beef: In large deep skillet, cook 4 lb (2 kg) Ground Beef using medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain in colander. Return to skillet and add 4 EACH onions and cloves garlic, minced; simmer for 12 to 15 minutes or until vegetables are softened. Spread mixture in single layer on several foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour). Loosen frozen beef into small chunks; scoop meal-sized portions into freezer bags or sealable containers. Freeze for up to 3 months. Makes 10 cups (2.5 L).