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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 14 |
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It took me a while to perfect this recipe - but I finally have the finished soup I was hoping for. Please feel free to give it your own twists - more beans, less broth, etc. Ingredients:
3 teaspoons olive oil |
2 lbs lean ground chuck |
4 carrots, shredded |
1 large sweet onion, chopped (about 12 oz.) |
5 celery ribs, diced (i also add in some of the chopped celery leaves) |
2 (24 ounce) cans diced tomatoes (i put one can in the processor and puree) |
2 cups red kidney beans |
2 cups white kidney beans (or great northern beans) |
88 ounces beef broth (see note at bottom) or 88 ounces stock (see note at bottom) |
1 (12 ounce) can beef consomme |
3 -4 teaspoons dried oregano |
2 teaspoons dried basil |
1/2 cup fresh parsley, chopped |
2 1/2 teaspoons pepper |
1 1/2 teaspoons tabasco sauce |
48 ounces spaghetti sauce (i use prego) |
8 ounces macaroni |
grated parmesan cheese |
Directions:
1. Saute beef in oil in a large pot until brown. If there is excess fat, drain beef and return to pot.
2. Add carrots, onion, celery and tomatoes and simmer 10 minutes.
3. Drain and rinse beans. Add to pot along with stock, consume, oregano, basil, parsley, pepper, Tabasco, and spaghetti sauce.
4. Simmer until vegetables are tender - about 45 minutes.
5. Cook macaroni separately. Place desired amount in a soup bowl and ladle soup over it. Top with grated Parmesan cheese.
6. This makes a lot of soup, but it freezes well. When freezing the soup, do not add the macaroni as it tends to swell and get soggy.
7. Note: The beef stock I use comes in boxes and it is more like 94 oz. total, so I just use it all.
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