| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Beef, Easy, Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Ground Beef |
| 1 | md | Onion, sliced |
| 2 | lg | Green Peppers, cut 1-inch pcs |
| 2 | Cloves Garlic, finely chopped | |
| 4 | c | Water |
| 2 | cn | Canned Diced Tomatoes, * see note |
| 6 | oz | Tomato Paste |
| 2 | c | Mafalda, Mini-Lasagna/4 oz |
| 1 | tb | Brown Sugar, packed |
| 1 1/2 | ts | Italian Seasoning, crumbled |
| 1/4 | ts | Pepper |
| 1 1/2 | c | Italian-Style Bread Crumbs |
| 1 1/2 | c | Part-Skim Mozzarella Cheese, 6 oz |
INSTRUCTIONS
Cook beef, onion, bell peppers, and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes, and tomato paste until blended. Stir in remaining ingredients except croutons and cheese. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionlly, until pasta is tender. Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3-4 inches from heat 1-2 minutes or until cheese is melted. Posted to FOODWINE Digest 11 Dec 96 Recipe by: Betty Crocker Soup, Chili, and Bread Booklet From: Lyn Belisle <belisle@TENET.EDU> Date: Thu, 12 Dec 1996 05:42:34 -0600
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