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Categories:
lean ground beef onion carrot celery garlic tomatoes red kidney beans beans tomato sauce beef broth soy sauce Worcestershire sauce salt oregano basil pepper shell pasta
Viewed: 39 - Published at: 6 years agoIngredients
- 1 lb lean ground beef
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 6 minced garlic cloves (or more)
- 29 ounces diced tomatoes, canned
- 15 ounces red kidney beans, canned
- 15 ounces great northern beans, canned
- 15 ounces tomato sauce
- 2 (14 ounce) cans beef broth
- 1 dash soy sauce
- 1 dash Worcestershire sauce
- 1 12 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 12 teaspoon pepper
- 12 lb ditalini or 12 lb other small shell pasta
Method
- Brown the ground beef in a large saucepan or pot over medium heat.
- Drain off most of the fat.
- Add onion, carrot, celery and garlic and saute for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat.
- Cook for 10 minutes or just until past is al dente, or slightly tough; drain.
- Add the pasta to the large pot of soup.
- Simmer for 5-10 minutes and serve.
