Appetizers / Soups / Salads

Soup: Beef, Bean and Pasta Soup is for Soup.

Soup: Beef, Bean and Pasta Soup takes 15 minutes to prepare.

Soup: Beef, Bean and Pasta Soup takes 45 minutes to cook.

Soup: Beef, Bean and Pasta Soup makes 14 servings.

The ingredients for Soup: Beef, Bean and Pasta Soup are:

1 tbsp olive oil
1.5 cup, chopped Onions, raw
1.5 cup, diced Celery, raw
1.5 cup, chopped Carrots, raw
32 oz 80/20 ground beef chuck
5 cup Beef Broth - Swanson Low Sodium or three 14 oz cans)
12 oz V8 Vegetable Juice, Spicy Hot
2- 14 oz cans Diced Tomatoes, Muir Glen Organic (i like fire roasted)
1 can (6 oz) Tomato Paste
1 - 14 oz can Kidney Beans, drained and rinsed
1 - 14 oz can Great Northern Beans, drained and rinsed
0.25 cup lemon juice
1.5 tsp minced garlic (or 3 cloves, minced)
2 tsp dried italian seasoning
0.5 tsp ground red pepper

soup pasta (if desired. not included in nutritional information)

Here is how you make Soup: Beef, Bean and Pasta Soup:

heat oil in dutch oven. saute veggies until soft.add meat. cook just until it loses its red color. drain. add all remaining ingredients (except for pasta if using). bring to a boil, then reduce heat to low and simmer, uncovered, for about 45 minutes.At this point your soup is done. It also freezes very well at this point. If you want to add pasta: pick your favorite soup pasta. cook and drain according to package directions. serve as a stir in to your soup. i do this for two reasons. (1) the pasta can get mushy if it sits in the soup for a long time and definitely will if frozen in the soup. (2) i like everyone being able to add in the amount they prefer. that makes it really easy to adjust this to your nutritional needs.Serving Size:?1 cupYield: 14 cups

The nutritional information for Soup: Beef, Bean and Pasta Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 216.7

• Total Fat: 9.3 g
• Cholesterol: 30.0 mg
• Sodium: 526.0 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 5.7 g
• Protein: 14.8 g