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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