BEEFY BEAN SOUP

Beefy Bean Soup image

This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) 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 elbow macaroni
1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried minced garlic
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained

Steps:

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

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.