| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 8 | Servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 2 | Chopped onions | |
| 3 | Cloves chopped garlic | |
| 1 | Carrot; grated | |
| 8 | oz | Tender cut of beef; diced |
| 1/4 | ts | Chili flakes |
| 3 | c | Chicken; (or beef) broth |
| 1 | cn | (28 oz) plum tomatoes |
| 1 | cn | (19 oz) pinto beans |
| 8 | oz | Any small pasta |
| Salt & pepper |
INSTRUCTIONS
Heat oil in large pot and cook onions, garlic & carrot aprox. 5 min. Add beef, chili flakes and cook about 7-8 minutes Add stock & tomatoes (with their juices), break up tomatoes slightly & bring to boil Lower heat, cover and simmer 1/2 hour Rinse beans & add to soup. Cook 10 minutes. Remove 1/2 of soup and puree it then return it to pot. Bring to a boil, add pasta & cook 10 minutes, stirring to make sure it doesn't stick Thin with water if necessary Season with salt & pepper if necessary. Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on Oct 16, 1998, converted by MM_Buster v2.0l.
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“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”