Hearty Tomato Beef Soup
Test Kitchen Notes; this soup is even better if made 1-2 days ahead and freezes very well
Servings 8
INGREDIENTS:
1 pound lean ground beef
1 medium onion , chopped
6 large garlic cloves , peeled and chopped (do not finely mince)
2 teaspoons dried basil (rubbed between fingers to release the flavor)
2 teaspoons dried oregano (rubbed between fingers to release the flavors)
1/2 teaspoon crushed red pepper flakes (adjust to suit heat level)
1 tablespoon chili powder
1 (10 3/4 ounce) cans tomato soup , undiluted
1 (14 ounce) can whole tomatoes, undrained
4 cups water
1 carrot , peeled and diced
1 (16 ounce) can red kidney beans, drained
1 (10 ounce) cans green beans, drained (use whole or cut green beans)
seasoned salt and fresh ground black pepper (to taste)
cooked pasta (use your choice of pasta and any amount desired)
parmesan cheese freshly grated
INSTRUCTIONS:————————————-
Cook the ground beef in a pot with onion until no longer pink; drain fat.
Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 10-12 minutes, the meat must be browned),
Add in chili powder and stir for 1 minute.
Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork
Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.
After 30 minutes of simmering add in the kidney beans, whole or cut green beans; simmer for another 15-20 minutes seasoning with salt and black pepper about halfway through cooking.
Mix in the cooked pasta until heated through.
Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.
Related posts:
- Spicy Southwestern Beef And Bean Soup
Kitten’s Mini Meatball Minestrone Soup
Pepperoni-Ground Beef Pizza Chili or Soup
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Tags: tomato
