Ingredients:
1 pound ground chuck
1 cup chopped onion
2 cloves garlic, pressed
1 (30 oz.) jar spaghetti sauce
1 (10.5 oz.) can beef broth
2 cups water
1 cup sliced celery
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper
1 (10 oz.) can diced tomatoes with green chilies
1 (14 to 16 oz.) can white northern beans
1 (14 to 16 oz.) can red kidney beans
1 carrot, shredded
1 to 2 cups elbow macaroni, cooked
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Directions: Cook ground chuck, onion and garlic in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain and return meat to Dutch oven. Add spaghetti sauce, broth, water, celery, sugar, salt and pepper. Bring to a boil, cover, reduce heat and simmer 20 minutes, stirring occasionally. Stir in tomatoes, beans, carrot and macaroni. Simmer about 10 additional minutes and serve!
Notes: This is one of the best soup recipes I have ever made and when served with bread sticks or hot rolls and a salad (fruit or green) it makes a lovely meal that is so wholesome and delicious!
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