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| Serve with salad with Italian dressing and garlic French bread. | |||||
| Ingredients: | |||||
| 1 lb | lean ground beef | ||||
| 2 tsp | minced garlic | ||||
| 1 cup | diced onion | ||||
| 1 c | diced carrot | ||||
| 1 cup | diced celery | ||||
| 1 can | kidney beans, undrained | ||||
| 1 can | great northenn beans, undrained | ||||
| 30 oz | canned tomato sauce | ||||
| 1 can | beef broth | ||||
| 1 T | vinegar | ||||
| 1 1/2 tsp | salt | ||||
| 1 tsp | Italian seasonings | ||||
| 8 oz | shell pasta | ||||
| 1 bag | salad mix | ||||
| 1 can | sliced black olives | ||||
| 1 loaf | French bread | ||||
| butter | |||||
| garlic salt | |||||
| Italian dressing | |||||
| Directions: | |||||
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Brown beef along with onions, carrots, celery and garlic for 10 minutes on med. Add remaining ingredients EXCEPT pasta, salad fixings, and french bread fixings. Simmer for 30 min. Cook pasta al dente. drain and add to soup, simmer.
Toss salad mix with olives and Italian dressing. Make garlic bread. |
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