Directions:
1.  In a large, deep skillet or stock pot, brown ground beef.  When fully browned, remove and set aside and allow excess fat to drain off.  Reserve approximately 2 Tbsp to cook onions, peppers and garlic in.  Or use canola or olive oil.  

2.  Sauté onions and peppers first, and when they are starting to soften, if using fresh vegetables, add them now and stir-fry them briefly to hasten cooking time.  (If you are using canned vegetables, such as Veg-All, drain off the water in each can, but don't add them yet.)  

3.  Add garlic to pan to cook for a couple minutes more.  Return ground beef to pan, and mix together.  Add can of tomatoes, and an equal amount of water.  Add bouillon and sugar and stir to dissolve.   

4.  Bring mixture to a boil and add orzo.  Keep soup at a low boil for 8-10 minutes to cook pasta.  After pasta is cooked, if you are using canned vegetables, add them now.  

5.  Allow soup to simmer for 15-20 minutes.  

6.  Serve with a little grated cheddar on top.