In a large pot, heat a little oil and sauté the onion and bell pepper. Add the beef and carrot (sliced into half-moons). Cook for a few minutes until the beef changes color.

Add the crushed tomatoes, tomato puree, water, bouillon cube, seasonings, and bay leaves.

Add the potatoes and butternut squash, both cut into cubes.

Cook for about 7 minutes, then add the peas.

Next, add the pasta. Cook until the pasta is al dente when serving. The pasta should not fall apart.

Serve hot in a deep bowl.