Beefy Bean Soup Recipe 1 can (29 ounces) tomato puree 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup water 1 cup beef broth 4-1/2 teaspoons chicken bouillon granules 3/4 teaspoon salt 3/4 teaspoon dried basil 3/4 teaspoon dried oregano 3/4 cup uncooked elbow macaroni 1/2 pound ground beef 1 cup chopped celery 1/2 cup chopped onion 1/2 teaspoon dried minced garlic 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/2 ounces) great northern beans, rinsed and drained Directions In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through. Yield: 8 servings (3 quarts). Nutritional Facts 1-1/2 cup equals 225 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 1,091 mg sodium, 33 g carbohydrate, 8 g fiber, 15 g protein.
Posted on: Wed, 17 Jul 2013 23:40:36 +0000
Trending Topics
Recently Viewed Topics
© 2015