Beefy Tomato Pasta Soup Recipe
If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.
* 10 Servings
* Prep: 15 min.
* Cook: 45 min.
Ingredients
* 1 pound ground beef
* 2 medium green peppers, cut into 1-inch chunks
* 1 medium onion, cut into chunks
* 2 garlic cloves, minced
* 5 to 6 cups water
* 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
* 1 can (6 ounces) tomato paste
* 1 tablespoon brown sugar
* 2 to 3 teaspoons Italian seasoning
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups uncooked spiral pasta
* Croutons, optional
Directions
* In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta.
* Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts).
Nutritional Analysis: One 1-cup serving (prepared with lean ground beef; calculated without croutons) equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat.
Beefy Tomato Pasta Soup published in Quick Cooking March/April 2002, p37
Beth Layman :)
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