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1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil 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 saucepan; set aside.
2. In the same Dutch oven, 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 Dutch oven.
3. Stir broth, tomato paste, onion soup mix, and herb into mixture in Dutch oven. Bring to boiling over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans. Season with salt and pepper. Makes 4 (1-1/2 cup) servings.