My son was home over the holidays and discussion turned to recipes and this is one of his favorites. I was in a soup mood anyways and in need of leftovers. In-spite of this not being very "cooking for two" friendly, we finished every last drop without freezing.
So the inspired by goes to a Food.com recipe . Only a few minor changes.
Notes: The original recipe calls for the beans to be put in with their packing liquid. This does increase the sodium some (and I have caught heat on this before) so I did rinse the beans and then added a can of beef broth to replace the liquids.
This is a thick soup as written. I liked it better with another can of broth.
- 1 lbs ground beef
- 1 medium onion diced
- 3 stalks celery chopped
- 1 large or 2 medium carrot julinied
- 2 cloves garlic minced
- 2 - 14 1/2 oz cans diced tomatoes
- 15 oz can tomato sauce
- 12 oz V8 vegetable juice
- 1 t vinegar
- 1 1/2 t salt
- 1 t oregano
- 1 t basil
- 1 can drained red kidney beans
- 1 can drained great northern beans
- 1 or 2 cans beef broth
- 1/2 pound pasta al dente
1) Start with browning 1 pound of ground beef in a large stock pot over medium high heat. I used the Dutch oven. Drain excess fat.2) While the meat in browning, dice one medium onion and chop 3 stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.3) Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.4) Add 2 - 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of V8 vegetable juice, 1 t vinegar, 1 1/2 t salt, 1 t oregano, 1 t basil, 1/2 t pepper and 1/2 t thyme. 5) Add 1 can each red kidney and great northern beans. I rinsed the beans and added a can of beef broth. Add a second can of broth of you want a little more of a soup texture (which is what I remember the original like).6) Simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer 10 more minutes and serve.
DetailsPrep time: Cook time: Total time: Yield: 8 serving