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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Oregano really shines in this hearty soup from field editor Traci K Wynne, Denver, Pennsylvania. âIt smells delicious while itâs cooking and makes a great lunch or dinner. You could use lima beans instead of the green beans.â Ingredients:
1 pound ground turkey or beef |
1 medium onion, chopped |
1/2 large green pepper, diced |
4 garlic cloves, minced |
8 cups beef broth |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
1 package (9 ounces) frozen cut green beans |
1 can (8 ounces) tomato sauce |
1 cup ditalini or other small pasta |
1 tablespoon worcestershire sauce |
2 teaspoons dried oregano |
1 teaspoon dried basil |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender. Yield: 10 servings (3-3/4 quarts).
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