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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 20 |
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In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. Ingredients:
1-1/2 pounds ground turkey or beef |
8 cups water |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
2 cups diced carrots |
1-1/2 cups diced celery |
1 cup chopped onion |
1/2 cup chopped green pepper |
1 can (8 ounces) tomato sauce |
1 envelope onion soup mix |
1 tablespoon sugar |
1 teaspoon italian seasoning |
2 garlic cloves, minced |
2 bay leaves |
1/2 teaspoon pepper |
3 cups cooked elbow macaroni |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
Directions:
1. In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
2. Stir in macaroni and beans; heat through. Discard bay leaves. Yield: 20 servings (5 quarts).
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