1
Puree 5 cups (about 2 cans) diced tomatoes with juice in a blender
2
Chop carrots, celery, summer squash, and zucchini into bite sized pieces
3
Finely chop tri-colored bell peppers and onions
4
Begin boiling beef bouillon and pureed diced tomatoes in large pot
5
Brown ground beef
6
Drain and rinse in hot water. Add to pot
7
Saute onion a peppers in olive oil. When onion is transparent, add to pot.
8
Rinse beans in hot water
9
Add all vegetables (including remaining can (2 1/2 cups) of diced tomatoes), herbs, spices, and beans
10
Simmer on medium heat until vegetables and noodles are tender (about 30 minutes). Add noodles in last 10 minutes of cooking time.