BEEFY BEAN SOUP

By curly

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 tsps chicken bouillon granules
• 3/4 tsp salt
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 3/4 cup uncooked elbow macaroni
• 1/4 pound ground beef
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 tsp dried minced garlic
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 can (15-1/2 oz) great northern beans, rinsed and drained

Details

Servings 8

Preparation

Step 1

n 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 the macaroni is tender.

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.

8 servings.