Tomato and Beef Soup

Submitted by hungrykitten

"From ToH Quick Cooking Nov/Dec 2002."

 

• Ready In: 37mins
• Ingredients: 16
• Serves: 15

ingredients

• 2 (822.13 g) can beef broth
• 2 celery ribs, chopped
• 2 large carrots, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1304.07 g can V8 vegetable juice
• 411.06 g can Italian-style diced tomatoes, undrained
• 170.09 g can italian tomato paste
• 29.58 ml sugar
• 14.79 ml dried oregano
• 7.39 ml beef bouillon granules
• 4.92-7.39 ml pepper
• 2.46 ml dried basil
• 1.23 ml garlic powder
• 473.18 ml cubed cooked beef
• 473.18 ml small shell pasta, cooked and drained

directions

1. in a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender.
2. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.

Reviews

[ratherbeswimmin]

Delicious soup. Hearty and well seasoned. I did leave out the sugar and don't think the flavor suffered any. Thanks for sharing this one.