Bean and Pasta Soup
Warm up with this simmering sensation, each spoonful is filled with flavor.
1 1/2 pounds lean ground beef
6 cups beef broth
1 (11.5-ounce) can vegetable juice
1 (28-ounce) can whole tomatoes, undrained
1 (6-ounce) can tomato paste
1 1/2 cups chopped peeled onion
1 1/2 cups chopped celery
1 1/2 cups grated carrot
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can navy beans, drained
1/4 cup lemon juice
1 clove large garlic, crushed
2 teaspoons Italian seasoning
1 teaspoon salt
1 pound small pasta, such as macaroni or rotini
- Brown beef in a large stockpot, about 5 minutes; drain.
- Add beef broth and vegetable juice. Stir in whole tomatoes, tomato paste, onion, celery, carrot, kidney beans, navy beans, lemon juice, garlic, Italian seasoning and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes.
- Add pasta and simmer another 10 to 15 minutes or until pasta is almost tender. Serve hot.
Makes 12 servings.