| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups, Copycat |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
sm |
Onion, diced (1 cup) |
| 1 |
lg |
Carrot, diced (1 cup) |
| 3 |
|
Celery ribs, chopped (1 cup) |
| 2 |
|
Garlic cloves, minced |
| 2 |
cn |
Diced tomatoes (14.5 oz. ea) |
| 15 |
oz |
Red kidney beans, with |
|
|
;liquid |
| 15 |
oz |
Great northern beans, with |
|
|
;liquid |
| 15 |
oz |
Tomato sauce |
| 12 |
oz |
V-8 juice |
| 1 |
tb |
White vinegar |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Thyme |
| 1/2 |
lb |
Ditali pasta (1/2 package) |
INSTRUCTIONS
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 simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until pasta is
al dente, or slighty tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and
serve.
Source: http://www.topsecretrecipes.com/Todd Wilbur
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 31, 1998
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