Beef and Vegetable Soup

I made this soup yesterday for lunch. I got this recipe from my mom, who got it from a magazine years ago.

Ingredients

• 8 oz Lean ground beef
• 1 Onion, chopped
• 1 Carrot, chopped
• 1 Stalk celery, chopped
• 2 Cloves garlic, minced
• 1-1/2 tsp Dried Basil
• 1-4 tsp Each salt and pepper
• 1 Can tomatoes
• 1 Can beef stock
• 1-1/2 cups Water
• 1-1/2 tsp Worcestershire sauce
• 2 cups Cubed peeled potatoes
• 1/2 Small shell pasta
• 1 cup Cubed zucchini

Directions
1. In large saucepan over medium-high heat, cook beef, breaking up with spoon, for 3 to 5 minutes or until no longer pink; drain off any fat. Add onion, carrot, celery, garlic, basil, salt and pepper; cook, stirring for about 5 minutes or until onion is softened.
2. Add tomatoes, breaking up with spoon. Stir in beef stock, water and Worcestershire sauce; bring to boil. Reduce heat and stir in potatoes; cover and simmer for 10 minutes.
3. Stir in pasta and zucchini; covered, for 8 to 10 minutes or until pasta in tender but firm.

Things that I changed: My mom had made this soup before and knew that the pasta absorbs a lot of the liquid so I added a whole 900 ml carton of broth and only added 1 cup of water. I also added a drained can of kidney beans to it.