Old family recipe. It is very good, indeed.
- 1 lb. ground beef
- 1 med. onion, chopped
- 1 stalk celery, chopped
- 32 oz V8 juice
- 26 oz can pureed tomatoes
- 14 oz can chicken broth, low sodium
- 14 oz water
- 3 tbsp chicken soup base
- 1 lb. carrots, sliced thin
- 1 bunch chopped asparagus
- 16 oz can cannellini beans, drained (or navy beans)
- 16 oz can garbanzo beans, drained
- 16 oz can black beans, drained
- 16 oz can kidney beans, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried paprika
- 2 cloves garlic, chopped
- 1 lb. dilanti or elbow pasta
Brown meat and drain. Mix in onion, celery and cook until onion is translucent (about 5 minutes). Mix in V8 juice, tomatoes, broth, water, and chicken base. Bring to boil them simmer.
Add in carrots, asparagus, beans, spices, and garlic. Cover and simmer until carrots are done.
Cook pasta separately and add in each bowl, just before serving (see notes).
Most recipes call for adding pasta directly to the soup and letting it cook. This will cloud up the soup and the pasta will absorb a lot of moisture and get too large.
Thanks to Janie in Las Vegas!