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Beefy Bean Soup


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  • ! can (29oz) tomato puree
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 C beef broth
  • 4 1/2 tsp chicken bouillon
  • 3/4 tsp salt
  • 3/4 tsp dried basil
  • 3/4 tsp oregano
  • 3/4 C uncooked elbow macaroni
  • 1/2 lb ground beef
  • 1 C chopped celery
  • 1/2 C chopped onion
  • 1/2 tsp dreid minced garlic
  • 1 C (16oz) kidney beans, rinsed and drained
  • 1 C(15 1/2oz) great northern beans, rinsed and drained


Servings 8


Step 1

In a dutch oven, combine the first 8 ingredients. Bring to a boil. Stir in macaroni. Reduce heat;simmer, uncovered for 10-15 minutes or until the mac is tender.
Meanwhile in a large skillet, cook the beef, celery, onion and garlic over medium heat until meat is no longer pink and the veges are tender; drain. Add to the tomato mixture. Stir in beans; heat through.

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