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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 15 |
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From ToH Quick Cooking Nov/Dec 2002. Ingredients:
2 (14 1/2 ounce) cans beef broth |
2 celery ribs, chopped |
2 large carrots, sliced |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (46 ounce) can v8 vegetable juice |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 (6 ounce) can italian tomato paste |
2 tablespoons sugar |
1 tablespoon dried oregano |
1 1/2 teaspoons beef bouillon granules |
1 -1 1/2 teaspoon pepper |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
2 cups cubed cooked beef |
2 cups small shell pasta, cooked and drained |
Directions:
1. in a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender.
2. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.
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