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.
An excellent soup as expected. This would be a great company recipe to cook ahead.
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.
Getting your act together.
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.
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.
Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.
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. 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).
Simmer for 1 hour then add 1/2 pound of pasta cooked al dente.
Simmer 10 more minutes and serve.
December 31 2013