1 pound ground beef
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic minced
2 cans diced tomatoes (14.5 oz each)
1 can (15oz)red kidney beans with liquid
1 can (15oz) great northern beans with liquid
1 can (15oz) tomato sauce
1 can (12oz) V8 juice
1 Tablespoon worcestershire
1 or 2 cups water depending on desired thickness
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
dash of cayenne pepper or couple of dashes or tabasco sauce
1/4 pound ditali pasta (1/4 package)
Brown ground beef, drain fat, add onion carrot celery and garlic and saute for 10min. Add remaining ingredients except pasta and simmer for 1 hour. Cook pasta separately for about 10 min unit it is al dente or slightly tough. Drain then add pasta to soup. Simmer for an additional 10 minutes before serving. Serves 8-10 generous portions
From the kitchen of TAM WOOD
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