Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  1. 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. Yield: 8 servings (3 quarts).


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