Servings: 2 to 3

1 tablespoon olive oil 1 tablespoon olive oil
½ cup onion, chopped ½ cup onion, chopped
1 clove garlic, minced 1 clove garlic, minced
½ cup carrots, chopped ½ cup carrots, chopped
¼ cup celery, sliced ¼ cup celery, sliced
3 cups vegetable broth 3 cups vegetable broth
1 cup beef broth 1 cup beef broth
½ (15-ounce) can diced tomatoes with juices ½ (15-ounce) can diced tomatoes with juices
½ teaspoon Italian seasoning ½ teaspoon Italian seasoning
½ teaspoon Herbs de Provence ½ teaspoon Herbs de Provence
¼ teaspoon thyme (optional) ¼ teaspoon thyme (optional)
½ tablespoon Worcestershire sauce ½ tablespoon Worcestershire sauce
½ tablespoon soy sauce (Dark soy sauce, if you have it) ½ tablespoon soy sauce (Dark soy sauce, if you have it)
1 cup potatoes diced ½" 1 cup potatoes diced ½"
½ cup corn ½ cup corn
15 minutes before serving: subheading: 15 minutes before serving:
1 cup green beans, drained 1 cup green beans, drained
1 cup can kidney, small red beans, white beans, whatever (rinsed and drained) 1 cup can kidney, small red beans, white beans, whatever (rinsed and drained)
Pasta such as alphabet, small elbow, ditalini or other small pasta Pasta such as alphabet, small elbow, ditalini or other small pasta

Heat olive oil over medium-high heat in a large pot and add onion, garlic, carrots and celery. Saute 3 minutes until onions are softened.
Add all other ingredients except canned green beans and pasta. Bring to a boil, reduce heat, and simmer 25 to 30 minutes or until potatoes are fork-tender.
Meanwhile, cook pasta per package directions. Drain and set aside.
Add green beans and kidney beans, if using, and simmer 15 minutes more.
Season with salt & pepper to taste.
Add about ¼ cup of pasta to each bowl, ladle on soup and serve.

Modified. Original recipe found at: www.spendwithpennies.com/easy-vegetable-beef-soup/  Modified. Original recipe found at: www.spendwithpennies.com/easy-vegetable-beef-soup/