The first of the winter soup pots, so happy! I love homemade soup, I could and sometimes do live off it during the winter months. This one comes from “Todd Wilbur’s Top Secret Recipes” and was amazingly delicious! Can’t wait to have a bowl for lunch today as soup is almost always better the next day.
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes with liquid
1 (15 oz) can red kidney beans with liquid
1 (15 oz) can Great Northern beans with liquid
1 (15 oz) can tomato sauce
1 (12 oz) can V8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound ditali pasta
1 Brown ground beef over medium heat. Drain off most off fat.
2 Add onion, carrot, celery and garlic and saute for 10 minutes.
3 Add remaining ingredients, except pasta, and simmer for 1 hour.
4 About 50 minutes into simmering, cook pasta according to package directions.
5 Add pasta to soup. Simmer 5 – 10 minutes more.
(So here’s what I did – I browned the ground beef then added everything except the pasta to my crock pot and cooked it on high for about 6 hours. I cooked the pasta according to package directions and added it to the soup right before serving. I also add another cup of V8 with the pasta because after adding the pasta the soup was incredibly thick.)