ALICE TRANT recommends this recipe.
Ingredients:
1 lb hamburger
½ med onion, chopped
½ sweet red bell pepper, chopped
3 cloves garlic, diced
3 carrots, chopped
3 stalks celery, chopped
3 cups beef broth
1-2 cups water
1 beef bouillon cube
2 tbs tomato paste
½ can diced tomatoes
1 can cannelli beans (or any white bean)
1 can mushrooms
3 sprigs of thyme or 1 tsp dried
½ c chopped parsley
3 bay leaves
1 cup small elbow macaroni
Garlic powder, salt, pepper, to taste
Preparation:
Brown hamburger with onion, bell pepper, garlic. Add carrots, celery, beef broth, water(melt bouillon cube in 1 cup hot water & stir into pot). Add tomato paste, tomatoes, beans, mushrooms, thyme, parsley, bay leaves and garlic powder, salt & pepper. Bring to a boil, then let simmer about 30 minutes. Cook macaroni til just about tender then add to pot and continue to cook 10 more minutes. When I added the cooked macaroni, I added most of the macaroni water to the soup cause the macaroni will continue to soak up moisture. According to the desired consistency of the soup, you may need to add more water or broth. Just adjust your seasonings if you do.
This made enough for at least 2 meals for us..maybe a lunch, too.
