Sunday, September 11, 2016

Vegetable Soup

1 pound lean ground beef
2 celery stalks, diced
1 medium onion, diced
2 carrots, diced
2 cloves garlic, diced
28 ounce can crushed tomatoes
1 can Accents, Italian canned tomatoes
1 carton beef broth (1liter)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
1 can black or red kidney beans, drained and rinsed
1 cup pasta, uncooked (small shells work well)
Hot sauce to taste

Fry ground beef with onion and celery in large stock pot. Drain fat. Add garlic and remaining ingredients except pasta. Simmer for 1-2 hours then add pasta. Simmer for another 30 minutes until done. Add extra beef broth or water if desired to make a soupier soup. Season with hot sauce, salt and pepper to taste. Discard bay leaves before serving.
Serve With crusty garlic bread.

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