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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Packed with flavor, all you need to add is salt and pepper to taste. And maybe a nice loaf of crusty bread! Ingredients:
1 lb boneless beef roast, cut into small cubes |
2 quarts water |
2 beef bouillon cubes |
1 1/2 cups chopped onions |
1 cup sliced celery |
1 cup diced carrot |
1 bay leaf |
1 teaspoon basil |
1 teaspoon garlic powder |
1/4 teaspoon thyme |
1 (14 ounce) can diced tomatoes |
1/4 cup tomato sauce |
1 cup frozen green beans |
1 (15 ounce) can kidney beans, drained |
1/2 cup small shell pasta |
Directions:
1. In soup pot, put beef, and the next 9 ingredients.
2. Bring to a boil; reduce heat and simmer for 1 hour.
3. Add tomatoes and sauce, simmer for 10 minutes.
4. Add green beans, kidney beans and pasta.
5. Bring to a boil; reduce heat and cook, stirring often until pasta is tender (about 8 minutes).
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