Start with browning 1 pound of ground beef in a large stockpot over medium-high heat. Drain excess fat.
While the meat is browning, dice one medium onion and chop three stalks celery. Julienne 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.
Cook 1/2 pound pasta al dente.
Add two 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of tomato or V8 vegetable juice, 1 teaspoon vinegar, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon pepper and 1/2 teaspoon thyme.
Add 1 can each of drained and rinsed red kidney and great northern beans. Add a can of beef broth. Add the second can of broth if you want a little more of a soup texture.
Simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer ten more minutes and serve.
You can use Italian Seasoning (1 tablespoon) to replace the herbs in this recipe.
Like all soups, you can vary the veggies and spices to your taste.
This is a thick soup as written. I liked it better with the second can of broth.
This soup should NOT be stored with the pasta already added. So store without pasta then reheat and add some freshly cooked al dente pasta.
If you know you will be storing some of the soup, remove the amount to store before adding pasta. Of course, you should cook less pasta.
Good refrigerated for 3-4 days and frozen for 3-4 months.
Make this gluten-free by using gluten free pasta.
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