Mexican Soup

Ingredients
1 lb Hamburger
1 Large Onion diced
1 ½ cups Celery chopped
2 cups Frozen Corn
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Pepper
1 tsp Chilli Powder
1 Tbsp Beef Boullion (powder)
*dash Salt
6 cups Water
1 cup Salsa
1 cup Penne Pasta (or other macaroni)

• Fry hamburger in large pot, drain off fat.
• Add celery and onion, cook over medium/low heat until tender.
• Add corn and seasonings, cook 10 minutes.
• Add salsa and water, heat to a boil.
• Reduce heat and simmer for 10 minutes.
• Stir in penne, cook until tender.

• Ladle into soup bowl and top with shredded cheese.

* note: I use very little salt when cooking, add enough salt to your liking.
Serves 4-6