Vegetable Pasta Soup

1 cup of chopped onion
1/2 cup of green chopped pepper
1/2 cup of celery
2 tablespoons vegetable oil (I will use olive oil)
2 {14- 1/2 ounce} cans beef broth
1 {28 ounce} can crushed tomatoes in tomato puree
1 {14-1/2 ounce} can diced tomatoes
2 teaspoons of Italian seasoning
2 teaspoons of sugar
1/2 teaspoon of pepper (I like white pepper)
1 {16 ounce} package of frozen mixed vegetable
8 ounces of uncooked pasta...you can use the neat fun shapes

Cook onion, green pepper, and celery in hot oil in a dutch oven over medium-high heat until tender. Stir in broth and next 5 ingredients. Bring to a boil; add frozen vegetables. Return to a boil; cover, reduce heat, and simmer 20 minutes. Stir in pasta, then cook, uncovered, an additional 15 minutes or until pasta in tender. Yield: 10 cups
{From Southernlady Magazine Winter 2000}.