POTLUCK PASTA SOUP

Potluck Pasta Soup image

In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. -Marilyn Foss, Beaverton, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 20 servings (5 quarts).

Number Of Ingredients 16

Ingredients

1-1/2 pounds ground beef
8 cups water
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cups diced carrots
1-1/2 cups diced celery
1 cup chopped onion
1/2 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. , Stir in macaroni and beans; heat through. Discard bay leaves.

Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 376mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

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