 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is an easy soup, perfect for weeknights when you don't have a lot of time. It like it because it uses items I normally keep on hand and tastes great. This recipe can be easily doubled (I have even quadrupled it) for a larger crowd. Ingredients:
2 (14 ounce) cans beef broth |
2 (14 1/2 ounce) cans stewed tomatoes |
1 1/2 lbs ground beef |
1/2 cup small elbow macaroni, uncooked |
1 (15 ounce) can navy beans, drained |
1 (15 ounce) can kidney beans, drained |
1 teaspoon italian seasoning |
1/2 teaspoon oregano |
parmesan cheese or mozzarella cheese, for garnish |
Directions:
1. Brown meat in skillet; drain well.
2. In a medium pot, combine all ingredients except noodles and cheese.
3. Bring to a boil and add noodles. Lower heat to simmer.
4. Simmer 15-20 minutes or until noodles are cooked. Stir occasionally and adjust seasoning to taste.
5. Ladle into bowls and sprinkle with cheese.
6. I serve this with crusty bread.
7. You can add additional seasonings if desired to your personal preference.
|
|