ISO-Best way to make beef & vegetable tomato soup w/ pasta shells
I'm making a tomato soup that includes ground beef, pasta shells, and some mixed vegetables (mushrooms, bell peppers, carrots, and green onion).
I don't have much experience with making soup, and I am wondering what is the best way to go about cooking this.
Specifically, I'd like to know if the pasta should be boiled separately before adding, when to add each of the ingredients (pasta shells, cooked ground beef, and vegetables), and how long to cook the soup for. Also, any information on temperature adjustments would be helpful.
Any advice will be much appreciated. Thanks.