Connie's Pasta Fajole Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Connie's recipe from family collection Ingredients:
1 lb lean ground beef |
1 cup onion, chopped |
2 garlic cloves, pressed |
1 (30 ounce) jar spaghetti sauce, ragu chunky garden style |
1 (10 ounce) can beef broth |
2 cups water |
1 cup celery, sliced |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon ground pepper |
1 (10 ounce) can rotel tomatoes & chilies |
1 (15 1/2 ounce) can great northern beans, drained and rinsed |
1 carrot, shredded |
1 cup elbow macaroni, cooked |
Directions:
1. Cook first 3 ingredients in a large Dutch oven over medium heat until meat is browned and starting to crumble. Drain meat.
2. Add spaghetti sauce and next nine ingredients. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
3. Add shredded carrot and macaroni. Simmer for 5 minutes. Serve with your favorite bread.
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