Chunky Italian Soup
1 pound lean ground beef or beef tips
1 medium onion, chopped
2 cans Italian tomatoes
1 can tomato soup
4 cups water
2 garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 can kidney beans, drained
16 oz. can Italian green beans, drained
1 carrot chopped
1 zucchini, chopped
8 ounces rotini noodles, cooked
Cook beef and onion in Dutch oven over medium heat. Drain. Add tomatoes and next 7 ingredients; bring to boil. Reduced heat; simmer stirring occasionally, 30 minutes.
Add kidney beans and next three ingredients. Stir in pasta.
Yields 10 cups. Grated parmesan cheese may be sprinkled on top before serving.
Recipes: Back to Soups | Back to Main Menu
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