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bean and beef soup

(1 rating)
donnacl avatar
Recipe by
donna clark
@donnacl
salt lake city, UT

This is a quick and satisfying hardy soup. It's even more delicious when reheated the next day. It's really good on those cold winter nights when you want something to warm you from the inside out. I found this recipe from a lady here in Bountiful Utah.

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For bean and beef soup

  • 1 can
    ( 29 oz) tomato puree
  • 1 c
    ( 14 oz ) diced tomatoes undrained
  • 1 c
    water
  • 1 c
    beef broth
  • 4 1/2 tsp
    chicen boullion granules
  • 3/4 tsp
    salt
  • 3/4 tsp
    dried basil
  • 3/4 tsp
    dried oregano
  • 3/4 c
    uncooked elbow macaroni
  • 1/2 lb
    ground beef
  • 1 c
    chopped celery
  • 1/2 c
    chopped onions
  • 1/2 tsp
    minced garlic
  • 1 can
    ( 16 oz ) kidney beans rinsed and drained
  • 1 can
    ( 15 1/2 oz ) great northing beans , rinsed and drined

How To Make bean and beef soup

  • 1
    In a large pot combine tomato puree, tomatoes, water, beef broth, chicken bouillon granules, salt, basil, and oregano, bring to a boil. Stir in macaroni. Reduce heat and simmer, uncovered for 10-15 minutes or until macaroni is tender.
  • 2
    Meanwhile in a large skillet, cook beef and celery and onions over medium heat until meat is no longer pink. Add the garlic, cook 1 minute longer, then drain. Add to the tomato mixture, and stir in the beans and heat about 10 minutes.
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