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TEXAS RANCH SOUP
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PrintINGREDIENTS
- Servings: 8
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 large carrot, peeled & shredded
- 3 stalks celery, finely chopped
- 3 tsp minced garlic
- 2 cans Rotel tomatoes
- 2 15-ounce can Rach style beans, undrained
- 1 15-ounce can tomato sauce
- 1 12-ounce can V-8 juice
- 1 tbsp white vinegar
- 1 1/3 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/2 pound pasta
DIRECTIONS
In a large skillet, brown the ground beef, onion, carrot, celery, and garlic over medium heat til meat is browned. Drain. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve. Serves 8.
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