Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 1/2 to 2 pounds ground beef

  3. 1 large (or 2 small) onions, diced

  4. 1 green bell pepper

  5. 1/2 cup diced celery

  6. 5 or 6 cloves garlic, minced

  7. 1/2 teaspoon oregano

  8. 1/2 teaspoon dried sweet basil

  9. 2 (28 ounce) cans plum tomatoes

  10. 1 (16 ounce) can dark red kidney beans

  11. 1 (16 ounce) cans cannelini (white kidney) beans

  12. 2 tablespoons brown sugar

  13. 1 (12 ounce) can V-

  14. 8 Vegetable Juice

  15. 1 pound elbow macaroni

Instructions Jump to Ingredients ↑

  1. : Spread olive oil in the bottom of a large stock pot or kettle. Add ground beef and saute until thoroughly browned, crumbling as it cooks. Add onions, pepper, celery, and garlic and saute until they start to soften, about 5 to 6 minutes. Roughly cut the tomatoes into chunks with a sharp knife and add them to pot. Add oregano and dried sweet basil. Add drained red and white kidney beans to pot. Add V-8 Vegetable Juice to pot. Add brown sugar to pot and stir until fully dissolved. Bring soup to a full boil, then reduce heat and simmer covered for 1 1/2 to 2 hours. Just before serving, boil elbow macaroni and drain according to the directions on the box, then stir into the soup. Serve with grated cheese as a garnish, if desired.


Send feedback