lisalewis@firstplace
November 30th, 2006, 07:33 AM
Serves: 12
Ingredients:
1/2 cup water, divided
1 lb. extra lean ground beef
1 cup onion, chopped
1 cup carrots, slivered
1 cup celery, diced
2 14.4 ounce diced canned tomatoes
1 cup canned red kidney beans, drained
1 cup canned white kidney beans, drained
5 1/2 cups beef stock
2 teaspoons leaf oregano
1 1/2 teaspoons ground black pepper
1 tablespoon fresh parsley, chopped
1 teaspoon Tabasco sauce
32 ounces spaghetti sauce, no sugar added
4 ounces dry shell pasta
Preparation:
Saute beef in 1/4 cup water in a large 8-quart pot until beef starts to brown. Drain. Add 1/4 cup water onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes about 5 quarts of soup! Make at least one day before serving for best flavor. Freezes wonderfully. Serving size 1 1/2 cups.
Exchanges: 1 meat, 1 bread, 2 vegetables, 1 fat
Nutritional Information Per Serving: 281 Calories; 11g Fat (34.1% calories from fat); 14g Protein; 32g Carbohydrate; 7g Dietary Fiber; 26mg Cholesterol; 1739mg Sodium.
Ingredients:
1/2 cup water, divided
1 lb. extra lean ground beef
1 cup onion, chopped
1 cup carrots, slivered
1 cup celery, diced
2 14.4 ounce diced canned tomatoes
1 cup canned red kidney beans, drained
1 cup canned white kidney beans, drained
5 1/2 cups beef stock
2 teaspoons leaf oregano
1 1/2 teaspoons ground black pepper
1 tablespoon fresh parsley, chopped
1 teaspoon Tabasco sauce
32 ounces spaghetti sauce, no sugar added
4 ounces dry shell pasta
Preparation:
Saute beef in 1/4 cup water in a large 8-quart pot until beef starts to brown. Drain. Add 1/4 cup water onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes about 5 quarts of soup! Make at least one day before serving for best flavor. Freezes wonderfully. Serving size 1 1/2 cups.
Exchanges: 1 meat, 1 bread, 2 vegetables, 1 fat
Nutritional Information Per Serving: 281 Calories; 11g Fat (34.1% calories from fat); 14g Protein; 32g Carbohydrate; 7g Dietary Fiber; 26mg Cholesterol; 1739mg Sodium.