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Heat 1 tablespoon oil in a 4- or 5-quart Dutch oven over medium-high heat. Add meat; cook and stir until meat is browned and cooked through. If necessary, drain off and discard fat. Remove meat from pot; set aside.
In the same pot, heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender. Return meat to pot with vegetables.
Stir broth, tomato paste, soup mix and herbs into the pot. Bring to a boil over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in pasta (or noodles, rice, barley or beans). Season with salt and pepper.