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Beef, Tomato and Acini di Pepe Soup Recipe

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This recipe for Beef, Tomato and Acini di Pepe Soup is from Moms Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Lean Ground Beef (90%)
1 ½ teaspoons Kosher Salt
½ cup Onion (diced)
½ cup Celery (diced)
½ cup Carrot (diced)
28 ounces cans Fire RoastedTomatoes (diced)
40 ounces Beef Stock
2 Bay Leaves
1 teaspoon chopped basil
1 teaspoon oragano
1/2 tsp thyme
4 ounces Small Pasta (such as Acini di pepei)
Directions:
Directions:
Instant Pot Recipe:
Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.
Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).
After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve.

Stove top directions:
In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
Add the pasta, stir and cook according to package directions.

 

 

 

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