Taco Soup

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 14 oz cans reduced sodium beef broth
1 14 oz can diced tomatoes, drained
1-1/2 cups picante sauce
1-1/2 cups uncooked spiral or small shell pasta
1 medium green pepper, chopped
2 tsp chili powder
1 tsp dried parsley flakes
Shredded cheddar cheese,tortilla chips and sour cream for garnish.

In a large saucepan, cook beef, onion and garlic until meat is no longer pink, drain. Add broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley.  Bring to a boil, stirring occasionally.  Reduce heat, cover and simmer for 10-15 minutes or until pasta is tender.  Garnish as desired.  

Yield:  8 servings, two quarts.