Pizza Pasta Soup

I saw this recipe in Taste of Home's Light Cooking Done Right.  I tweaked it a bit to make it my own.

1lb. ground beef
4oz. fresh mushrooms
1 yellow onion, chopped
2 celery ribs, sliced
2 garlic cloves, minced
1 can Italian style diced tomatoes, undrained
2 medium carrots, sliced
1 red pepper, diced
4 C. beef broth
1 bay leaf
1 1/2 tsp. dried oregano
1 1/2 C. tricolor spiral pasta, cooked according to package directions

In a large saucepan, over medium heat, cook the beef, mushrooms, onion, celery, and garlic until meat is no longer pink; drain.

Stir in the broth, tomatoes, carrots, pepper, bay leaf and oregano.  Bring to a boil.  Reduce heat, cover and simmer for 20-25 minutes or until carrots and peppers are tender.  Add pasta and heat through.

Makes 8 servings.  Per serving: 168 calories, 5g. fat, 28mg. cholesterol, 401mg. sodium, 17g. carbohydrates, 2g. fiber, 13g. protein.