Chunky Italian Soup
1 pound lean ground beef or beef tips
1 medium onion, chopped
2 (14.5 oz) cans Italian tomatoes ( I used diced)
1 (10-3/4 oz) can tomato soup with basil, undiluted
4 cups water
2 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 tablespoon chili powder (optional-did not use)
1 (16 oz) can kidney beans
1 (16 oz ) can Italian green beans
1 carrot, chopped ( I used over a cup, what looked good)
1 zucchini, chopped
8 ounces rotini noodles, cooked
Grated Parmesan cheese
Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to pan. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 min. Stir in kidney beans and next 3 ingredients; simmer stirring occasionally, 15 min. Stir in pasta. Sprinkle each serving with cheese. Yield, 10 cups.
Alice Pahl, Raleigh, NC, Jan-99 SO. Living.
One can cook the pasta in the soup, but it will make it thicker and more water will have to be added. I found that it took much more water. Lots more.
If the tomatoes that are available already have herbs in them, then adjust accordingly.