Quick Beefy Bean Soup

from the Fall 2007 issue of Simple Recipes

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (29 ounce) can tomato puree
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1  cup water
• 1  cup beef broth
• 4 1⁄2 teaspoons chicken bouillon granules
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon dried basil
• 3⁄4 teaspoon dried oregano
• 3⁄4 cup  uncooked macaroni
• 1⁄2 lb ground beef
• 1  cup  chopped celery
• 1⁄2 cup  chopped onion
• 1⁄2 teaspoon instant minced garlic
• 1 (16 ounce) can kidney beans, rinsed & drained
• 1 (15 1/2ounce) can great northern beans, rinsed & drained

Directions

1. In Dutch oven, combibne the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered for 10-15 minute or until macaroni is tender.
2. Meanwhile, in large skillet, cook the beef, celery, onion & garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add to the tomato mixture. Stir in beans, heat through.