Directions: |
Directions:In a LARGE stock pot, cook ground beef, garlic powder, and onion over medium-high heat. Crumble beef as you cook it until no longer pink. Drain if needed.
Add beef broth, diced tomatoes, spaghetti sauce, celery, carrots, beans, italian seasoning, pepper. Bring to a boil. Once boiling, add beef base and cover pot with lid and reduce to medium-low heat.
Simmer for 1-2 hours to cook, which allows soup to cook down and vegetables to get tender. You may have to lift the lid and check on it 1 or 2 times to stir it and make sure it's not burning or too hot. Reduce heat to low, if needed.
Add pasta and cover with lid. Let simmer for an additional 10 minutes or until the pasta is cooked.
Serve with fresh parsley If desired.
Original recipe came from togetherasfsmily.com |
Personal
Notes: |
Personal
Notes: I use white sugar to cut the acidity of the tomato.
The original recipe calls for red kidney beans (seen in pic). I prefer white kidney beans and light red kidney beans.
Beef base is a tricky ingredient and must be added in small amounts until desired flavor is reached. Too much can cause soup to be too salty. If beef base is not used, add salt to the ground beef and the soup mixture as desired.
Pasta can cause soup to change consistency. If it becomes too thick, add more beef broth until desired consistency. I prefer a stew like consistency and don’t add too much liquid after pasta is cooked.
Several parts of this recipe is personal taste. Go with what you like.
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