Italian Chunky Soup
1 lb. ground beef
1 medium onion, chopped
2 cans Italian tomatoes
1 (10oz) tomato soup with basil
4 cups water
2 garlic cloves
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 Tbsp chili powder
1 (16 oz) can green beans, drained
1 carrot, chopped
8 oz. Rotini noodles, cooked
Grated parmesan cheese
Cook beef and onion in a dutch oven over medium heat, drain.
Return mixture to pan.
Stir in tomatoes, next 7 ingredients, and if desired, chili powder. Bring to boil.
Reduce heat; simmer, stirring occasionally, 30 minutes.
Stir in kidney beans and next 3 ingredients. Simmer, stirring occasionally, 15 minutes.
Stir in pasta (if I know there will be soup left over, I don't add the pasta because it gets very large and mushy left in the soup.) I add some to the bottom of each bowl and add the hot soup over the top). Spring each serving with cheese.
Pairs Well With
A GREAT friend of mine made this meal when we came to visit, it's perfect for a COLD evening and tastes great for leftovers!