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RECIPE # 4899 HEARTY ITALIAN SOUP Wednesday Oct. 3, 2012

RECIPE # 4899 HEARTY ITALIAN SOUP Wednesday Oct. 3, 2012

CREATED Oct 4, 2012

ANN COX EASTES / KROGER 

1 to 1 & 1/2 lbs lean ground beef

2 t minced garlic

6 c beef broth

1 (26-oz) jar pasta sauce

1 (28-oz) can diced tomatoes in juice

1 (14.5-oz) can diced tomatoes in juice

1 (15.5-oz) can red kidney beans, drained

1 (15.5-oz) can cannolini beans (white kidney), drained

1 c chopped onion

1 c shredded carrots

1 c chopped celery

2 T dried parsley

1 T dried basil

1 T dried oregano

1 t black pepper

¾ c ditali pasta or elbow pasta 

Brown ground beef in a large skillet, breaking into small pieces; add garlic during last few minutes of cooking; drain mixture.  Combine beef mixture, beef broth, pasta sauce, tomatoes, beans, onions, carrots, celery, parsley, basil, oregano and pepper.in a large slow cooker or crock pot.  Cook on low for 8-9 hours or on high for 5-6 hours.  During last 15 minutes of cooking, add pasta to soup; stir soup and  cover cooker.  Yield:  10-12 servings.