|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup, diced | celery, diced | 1/3 | cup, sliced | red bell pepper, diced | 1/3 | onion | onion, sweet | 5 | cloves | garlic crushed | 1 | can (29 oz) (401 x 411) | Tomato canned, puree | 2 | tablespoons | Soup, vegetable bouillon, dehydrated, dry | 4 | Usda default (100 gm - 4 oz) | Beef, ground, 85% lean meat / 15% fat, raw | 1 | medium | egg | 1 | teaspoon | flour, bread, enriched | 1 | medium whole (2-3/5" dia) | Tomatoes | 1 | can (15 oz) | black beans, canned, rinsed and drained | 8 | ounces | Pasta Noodles (Thin Spaghetti or Linguini) | 2 | tablespoons | oil, vegetable |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Roll the ground beef into small meat balls and brown. | | 2 | Remove excess fat from the pan. | | 3 | Add the fideo (vermicelli pasta) to brown. | | 4 | Add the diced vegetables to the pot. | | 5 | cover with water. | | 6 | Add boullion, comino, salt and pepper to taste. | | 7 | Bring to a boil. | | 8 | Cover with a lid and let simmer for 20 minutes. |
|
