Savory Shell Soup

This cooler weather means it's soup time again! Yea!! Well actually I eat soup all year round, even in the hottest weather because I love soup. It's easy to make, it's delicious and it tastes even better as left-overs. What's not to love? And this recipe is a favorite of all my kids—which even makes it more lovable.

SAVORY SHELL SOUP

1 lb. beef, cut into bite-size pieces (DON'T use hamburger! Yuck!)
1-2 Tbsp. olive oil
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. marjoram
1 celery rib, sliced
6 cubes or 6 tsp. beef bouillon
10 cups water
2 medium potatoes, diced
2-3 carrots, sliced
2 1/4 cups shell pasta, uncooked

In a 5-quart pot, heat the olive oil; add the meat and cook over medium-high heat until browned. Sprinkle the salt, pepper and marjoram over the meat and stir. Pour the water over the mixture and bring to a boil. Add the bouillon to the soup and stir until dissolved. Add the celery; reduce heat and simmer, uncovered, for 30 minutes. Adjust the heat to bring soup back to a full boil. Add potatoes, carrots and shells and cook over medium-high heat until pasta is completely cooked and veggies are tender.

Serve with fresh, hot bread. Mmm-mmm good!