Ingredients
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
Instructions
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1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and saute for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook according to pasta instructions just to al dente. 5. Add the pasta to soup only as much as you will be serving immediately. If the entire pot will be served and likely consumed immediately, add to the cooking pot. If only small amounts of the soup will be served, add some pasta to each serving bowl and spoon soup over to serve. Store soup and pasta separately if at all possible. Serves 8. Options: Freeze option: Prepare soup as directed and leave out pasta. Freeze in individual meal sizes (family or individual). Cook pasta fresh when serving. Vegetarian option: Prepare soup as directed leaving out ground beef. It's admittedly not as good, but it is still a good soup. |
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