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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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On a cool night, you'll warm up to bowls of this steaming soup shared by our home economists. It's brimming with good-tasting ingredients, including carrots, celery, tomatoes, pasta shells and leftover beef. Ingredients:
2 cans (14-1/2 ounces each) beef broth |
2 celery ribs, chopped |
2 large carrots, sliced |
1 medium onion, chopped |
2 garlic cloves, minced |
1 can (46 ounces) v8 juice |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 can (6 ounces) italian tomato paste |
2 tablespoons sugar |
1 tablespoon dried oregano |
1-1/2 teaspoons beef bouillon granules |
1 to 1-1/2 teaspoons pepper |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
2 cups cubed cooked roast beef |
2 cups small pasta shells, cooked and drained |
Directions:
1. In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through. Yield: 15 servings (3-3/4 quarts).
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