Cook beef, onion and garlic in a large saucepan over medium high heat until the beef is brow, stirring to separate meat; drain fat.
Puree the tomatoes with juice in a covered blender or food processor. Add tomatoes, water bouillon cubes and pepper to the meat mixture. Bring to a boil; reduce heat to low. Simmer, uncovered for 20 minutes. Add orzo and vegetables. simmer for 15 minutes more.
Serve with french bread.
Guide. Published 1992 ISBN 1-56173-526-4
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