Beef and tomato macaroni soup

 2 Tablespoons Vegetable Oil

1 Medium Yellow Onion, Finely Chopped

1 Green Bell Pepper, Finely Chopped

2 Cloves Garlic, Minced

1 Pound Ground Beef

2 Teaspoons Chili Powder

2 Teaspoons Dried Oregano

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Cans Condensed Cream of Tomato Soup

1 15 Ounces Can Can Diced Tomatoes-Undranied

32 Ounces Beef Broth

4 Cups Quantity Water

2 Cups Uncooked Pasta

INSTRUCTIONS

Heat the Vegetable oil in a large pot over medium-high heat. Add the onions, green bell pepper, and garlic and saute until the onion mixture begins to soften about 5-6 minutes. 

Add the ground beef, crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat. 

Add the chili powder, oregano, salt, and pepper and cook over medium heat for 1-2 minutes.