 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | pound | Beef, ground, 80% lean meat / 20% fat, raw | 1/4 | large | Onions, diced | 1 | cup | Vegetable stock | 2/3 | medium | Carrots, raw | 3/4 | cup, strips | celery, diced (about 1 cup) | 1 | clove | garlic minced | 1 | can (15 oz) | Tomatos, canned, diced | 1 | cup | Kidney beans, canned [two cans, 14.5 oz; includes | 1 | cup | great northern beans | 1/2 | can, 15 oz (303 x 406) | tomato sauce, use 15 oz can | 3/4 | cup | V8 Juice | 1/2 | tablespoon | vinegar, white | 1/4 | tablespoon | kosher salt or to taste | 1/2 | teaspoon | dried oregano | 1/2 | teaspoon | basil, dried | 1/4 | teaspoon | black pepper, to taste | 1/4 | teaspoon | thyme, dry, ground | 4 | ounces | pasta shells, small |
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Steps
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Sequence
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Step
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| | 1 | Brown beef. Heat vegetable stock in large pot, add onion, carrots. celery and garlic and saute for 10 mins. Add remaining ingredients, except pasta and simmer for 1 hour. About 50 mins into simmer time, in seperate pot, cook pasta for 10 mins. Drain. Add pasta to pot of soup. Simmer for 5-10 mins. |
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