Quick Beef Soup

INGREDIENTS:

1 large onion
2 cloves garlic
1 1/2 pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
1/4 teaspoon (1 ml) pepper
1/2 cup (125 ml) uncooked orzo
1 1/2 cups (375 ml) frozen peas, carrots and corn vegetable blended
French bread (optional)

PROCEDURES:

1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holing onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.

2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces .Set aside.

3. Cook beef, onion and garlic in large saucepan over medium-high heat util beef is brown, stirring to separate meat; drain drippings.

4. Place tomatoes with juice in covered blender or food processor. Process until smooth.

5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.

6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.

~ Makes 6 servings