Brown the ground beef in a pot over medium heat. Then transfer the beef to a paper towel lined plate to drain. Leave a couple of tablespoons of the grease in the pot.

Add the onion and garlic to the pot. Stir and let it cook for a few minutes.

Add the beef back to the pot. Then add the onion powder, garlic powder, ground cumin, oregano, black pepper, chicken bouillon, packet of sazon culantro and achiote and bay leaves. Stir.

Reduce the heat to medium low and add the tomato sauce and water. Stir.

Then add the carrots, potatoes and celery.

Bring the soup to a boil over medium high heat. Then reduce to medium and cover.

Heat up the oil in a skillet over medium heat.

When the oil is hot add the pasta. Reduce heat to medium low.

Toast the pasta until it turns a golden brown color. This will take about 7 minutes. Make sure to constantly stir the pasta so it doesn't burn.

Transfer the pasta to the pot of soup. Continue to cook covered For 12 minutes.

Remove the pot from heat. Add the cilantro. Also add salt to taste if desired.

Serve the soup. Be careful it will be hot.