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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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âThis is my all-time favorite soup. I love make big batches and freeze some for later. This hearty dish reminds me of spaghetti and sauce in soup form!â -Katie Koziolek of Hartland, Minnesota Ingredients:
1 pound ground pork |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/2 teaspoon minced garlic |
1 can (28 ounces) crushed tomatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 cups tomato juice |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) beef broth |
3 medium carrots, chopped |
1 medium zucchini, halved lengthwise and thinly sliced |
1 tablespoon italian seasoning |
1 to 1-1/2 teaspoons salt |
1/2 teaspoon sugar, optional |
1/8 teaspoon pepper |
additional ingredients (for each batch): |
1/2 cup water |
1 cup uncooked ziti or small tube pasta |
Directions:
1. In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender.
3. Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
4. To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender. Yield: 2 batches (6 servings each).
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