Rainy Day Beef & Veggie Soup

We love eating vegetable soup and I can't ever seem to find a soup that I like. The thing that I love about soups is that it is really hard to mess it up and adding fun things depending on what is in the fridge and what we are craving! Recently we have been losing electricity for 12 hours a day, three days a week, so cooking in the dutch oven over a fire has been the kitchen! This soup was awesome because it was cooked over a fire! Thought that I would share!

1 lb of ground beef
2 TB Extra virgin olive oil
1/2 small onion, chopped
1 packet of Goya cilantro and tomato seasoning (optional)
1 tsp fresh minced garlic
2 TB Italian seasoning
1/2 tsp celery salt
1/2 tsp sage
1 tsp thyme
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 head of small cabbage chopped
1 cup of fresh zucchini, chopped
1 small bag of frozen vegetables
1 packet of brown onion soup
2 cans of chopped tomatos
1 beef boullion cube
2 cups of water
6-8 oz of rotini pasta noodles

Brown the ground beef. Drain the fat off the meat. Heat a soup pot over a medium high heat. Put EVOO and onion in the pan, cook the onion until clear. Add Goya seasoning, garlic, Italian seasoning, celery salt, sage, thyme, paprika, and ground black pepper. Saute the onion with the seasonings for about 2 minutes. Add cabbage, zucchini, and frozen vegetables to the pan and cook together until the cabbage and zucchini begin to soften. Place the soup, tomatos, and boullion cube into the pot. Mix together and add 2 cups of water to the pot. Stir and bring the soup to a boil. When the soup has boiled for about 3 minutes add the pasta to the soup. Lower the heat to a simmer. Cover and allow to simmer for about 15 minutes. Check the soup after about 5 minutes to make sure that you don't need to add some more water for the noodles. Serve with warm bread and enjoy!