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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This quick and filling soup from Carolyn Burbidge of makes a bunch, but it wonât last long! The reader from Bountiful, Utah says, âThe leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session.â Ingredients:
1 can (29 ounces) tomato puree |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water |
1 cup beef broth |
4-1/2 teaspoons chicken bouillon granules |
3/4 teaspoon salt |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
3/4 cup uncooked elbow macaroni |
1/2 pound ground turkey or beef |
1 cup chopped celery |
1/2 cup chopped onion |
1/2 teaspoon dried minced garlic |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
Directions:
1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender.
2. Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through. Yield: 8 servings (3 quarts).
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