Mexican Vegetable and Pasta Soup

Steps

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1. 1
   Cut the onion, potato, zucchini, and carrot into small dice.
   ▶ ≈1:07
2. 2
   Chop the mushrooms.
   ▶ ≈1:52
3. 3
   Heat oil in a pot and lightly toast the pasta until golden.
   ▶ ≈2:05
4. 4
   Transfer the toasted pasta to a plate and set aside.
   ▶ ≈2:25
5. 5
   In the same pot, heat the remaining oil and cook the ground beef with salt until fully browned.
   ▶ ≈2:40
6. 6
   Add all the diced vegetables and mushrooms to the cooked beef.
   ▶ ≈3:11
7. 7
   Blend together the tomatoes, onion, garlic, salt, and a little water to create a tomato sauce.
   ▶ ≈3:24
8. 8
   Stir the toasted pasta into the beef and vegetable mixture.
   ▶ ≈4:05
9. 9
   Pour in the tomato sauce and mix well.
   ▶ ≈4:14
10. 10
    Rinse the blender or cup to ensure all the sauce is added to the pot.
    ▶ ≈4:26
11. 11
    Add hot water to reach desired soup consistency and bring to a boil.
    ▶ ≈4:43
12. 12
    Simmer until the vegetables and pasta are fully cooked through.
    ▶ ≈4:53
13. 13
    Serve hot, optionally accompanied by chipotle peppers in adobo sauce.
    ▶ ≈5:02