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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This soup tastes even better the next day, adjust the chili flakes to suit heat level or you may omit, for best flavor make certain to lightly brown the ground beef - this soup freezes excellent without the addition of cooked pasta. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
6 large garlic cloves, peeled and chopped (do not mince) |
2 teaspoons dried basil (rubbed between fingers to release the flavor) |
2 teaspoons dried oregano (rubbed between fingers to release the flavors) |
1/2 teaspoon crushed red pepper flakes (adjust to suit heat level) (optional) |
1 tablespoon chili powder |
1 (10 3/4 ounce) can tomato soup, undiluted |
1 (14 ounce) can whole tomatoes, undrained |
4 cups water |
1 carrot, peeled and diced |
1 (16 ounce) can red kidney beans |
1 (10 ounce) can green beans, drained (use whole or cut green beans) |
1 1/2 teaspoons seasoning salt (to taste) or 1 1/2 teaspoons white salt (to taste) |
fresh ground black pepper (to taste) |
cooked pasta (use your choice of pasta and any amount desired) |
freshly grated parmesan cheese |
Directions:
1. Cook the ground beef in a pot with onion until no longer pink; drain fat.
2. Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 8 minutes).
3. Add in chili powder and stir for 1 minute.
4. Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork.
5. Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.
6. After 30 minutes of simmering add in the kidney beans, whole or cut green beans and seasoned salt; simmer for another 15-20 minutes seasoning with black pepper about halfway through cooking.
7. Mix in the cooked pasta until heated through.
8. Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.
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