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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Wonderful hearty soup. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 carrot, chopped |
2 (14 1/2 ounce) cans diced italian-style tomatoes |
1 (11 ounce) can tomato soup with basil, undiluted |
4 cups water |
2 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon dried oregano |
3 teaspoons beef bouillon granules |
1 teaspoon salt (or to taste) |
1/2 teaspoon pepper |
1 tablespoon chili powder |
1 (16 ounce) can kidney beans, drained |
1 (16 ounce) can italian cut green beans, drained |
1 zucchini, chopped |
8 ounces rotini pasta, cooked and drained |
grated parmesan cheese |
Directions:
1. Cook beef and onion in a large Dutch oven over medium heat, until beef is no longer pink and onion is tender; drain.
2. Stir in carrots, and next 10 ingredients; bring to a boil.
3. Reduce heat; simmer, stirring occasionally, 30 minutes.
4. Stir in kidney beans and next 2 ingredients; simmer, stirring occasionally, 30 minutes.
5. Stir in pasta; taste and adjust seasoning with salt and pepper, if needed.
6. Sprinkle each serving with cheese.
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