Beefy Bean Soup

By nurseliz

Ingredients

• 1 can (29 ounces) tomato puree
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 1 cup beef broth
• 4-1/2 teaspoons chicken bouillon granules
• 3/4 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 cup uncooked elbow macaroni
• 1/2 pound ground beef
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 teaspoon dried minced garlic
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained

Details

Cooking time 30mins

Preparation

Step 1

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender.
Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cup equals 225 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 1,091 mg sodium, 33 g carbohydrate, 8 g fiber, 15 g protein.