Beefy Bean Soup

By flour_arrangements

CAROLYN BURBIDGE • Bountiful, Utah
This quick and filling soup makes a bunch, but it won’t
last long! The leftovers are even better the next day. I
love it because we get two meals out of one short
cooking session.

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

Preparation

Step 1

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.

2. Meanwhile, in a large skillet, cook the beef, celery, onion
and garlic over medium heat until meat is no longer pink
and vegetables are tender; drain. Add to the tomato mixture.
Stir in beans; heat through.