Chunky Italian Soup1 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. |
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