SOUPS / STEWS

Lasagna Soup

Ingredients Soup: 2 teaspoons olive oil 1 1/2 pounds bulk Italian sausage 3 cups chopped onion 4 cloves garlic, minced 2 teaspoons dried oregano 1/2 teaspoon red pepper flakes 2 tablespoons tomato paste 6 cups chicken stock 2 (15 ounce) cans fire-roasted diced tomatoes 2 bay leaves 1 (8 ounce) package rotini pasta 1/2 cup finely chopped fresh basil leaves salt and freshly ground black pepper to taste Cheesy Yum: 8 ounces ricotta cheese 1/2 cup grated Parmesan cheese 1/4 teaspoon salt 1 pinch freshly ground black pepper 2 cups shredded mozzarella cheese Directions Heat olive oil in a large pot over medium heat. Cook and stir sausage in hot oil until slightly brown and crumbly, about 5 minutes. Stir onion in sausage; cook and stir until softened, about 6 minutes. Stir garlic, oregano, and red pepper flakes into onion mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until mixture has a brick-red color, 3 to 4 minutes. Pour chicken stock, diced tomatoes, and bay leaves into pot; bring to a boil, reduce heat to medium-low, and simmer until flavors combine, about 30 minutes. Add rotini to pot and cook until tender yet firm to the bite, about 8 minutes; drain. Stir in basil and season soup with salt and black pepper. Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined. Place a dollop of cheese mixture in the bottom of a soup bowl. Sprinkle some mozzarella cheese over cheese mixture and ladle soup over the top. Repeat with remaining cheese mixture, mozzarella, and soup.

Cabbage Roll Soup

INGREDIENTS 1 large onion diced 3 cloves garlic minced 1 lb lean ground beef 1/2 lb lean ground pork 3/4 cup uncooked long grain rice 1 medium head cabbage chopped (core removed) 1 28 ounce can diced tomatoes 2 tablespoons tomato paste 4 cups beef broth 1 1/2 cups V8 or other vegetable juice 1 teaspoon paprika 1 teaspoon thyme 1 tablespoon Worcestershire sauce 1 bay leaf salt and pepper to taste INSTRUCTIONS In a large pot, brown onion, garlic, pork and beef. Drain any fat. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes) Remove bay leaf and serve.

Cream of Chicken Soup

Ingredients:2.5 pounds chicken, cooked & chopped1 large onion, chopped1 pound frozen green peas1 cup pasta shells1/2 stick butter1/2 cup flour1 can evaporated milk1 1/2 teas. Kosher saltfresh cracked pepper to tastewaterMethod:I started with five pounds of frozen chicken wings I had on hand, put them in the Instant Pot with about 2 cups of water and pressured them for 35 minutes. Released the pressure quickly and stripped the usable meat from the rest, placing it in a large bowl. I strained the stock remaining in the cooker and put it and the chicken back into the pot.Add the chopped onion and peas to the pot and pressure for another 20 minutes. Release the pressure and set the pot to saute. Add salt to taste. I settled for about 1 1/2 teaspoons. When the soup comes to a boil add the pasta shells and boil gently until it is done.In a separate saucepan make a roux of the butter, flour and evaporated milk. Cook until it is fairly thick and wisk it into the soup to thicken it.Serve with fresh cracked pepper.

Shrimp Tomato Bisque

Leek and Potato Soup

Ingredients: 3 large leeks, peeled, washed, sliced and diced 5 medium potatoes, peeled, washed, sliced and diced 1.5 litres of vegetable stock (or chicken stock) black pepper to taste This recipe is embarrassingly simple – though not as embarrassing as not knowing it in the first place. What you do is take these potatoes, see, peel them and put them in a pan with some chopped leeks and vegetable stock and pepper and boil it all for half an hour. There you go. Nothing more to see here. Move along please. Like everything else, though, it is possible to mess it up. The potatoes have to be peeled properly and chopped into little cubes. The leeks have to be clean – which means removing and discarding the outer layer of skin and chopping the top off to avoid soil and grit getting in the food. Then you slice them lengthways along the grain, cutting the leek into quarter strips, before cutting them across the grain into small chunks. Finally and most importantly, this meal is super healthy, which means that despite tasting fantastic (the spice of the leek and the pepper make this the most moreish soup you will ever eat) on its own it will keep everyone full for about an hour to an hour-and-a-half tops. So be sure to serve it with loads of crusty bread. Don’t be put off if there doesn’t seem to be enough stock to begin with – once the heat is under the pan, the chopped leeks will wilt into the liquid and all will be well with the world.

Roasted Tomato Basil Soup

Potato and Leek Soup

Cream Cheese Potato Soup

Cream of Broccoli Soup

Crab and Shrimp Seafood Bisque

Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry win Directions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Hamburger Soup

Ingredients (8 oz) extra lean ground beef (8 oz) uncooked ground turkey breast 1 cup finely chopped onions 2 carrots, coarse shredded 2 celery ribs, sliced 2 garlic cloves, minced 6 cups reduced sodium beef broth 2 (14-1/2 oz) cans diced tomatoes, undrained 1 tsp dried sage, crushed 1 tsp dried thyme, crushed 1/2 tsp dried rosemary, crushed 1/4 tsp salt 1/4 tsp ground black pepper 2 cups chopped potatoes Fresh Sage, optional Directions: 1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender. 2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat. 3. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with fresh sage.

Mushroom Soup

INGREDIENTS 2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like) ½ stick butter 1 sprig fresh thyme or rosemary 1 large yellow onion or 3 or 4 shallots, chopped 1 tablespoon minced garlic 1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice) Salt and freshly ground black pepper ⅓ cup sherry or Madeira 5 cups chicken stock, mushroom-soaking liquid or a combination 1 cup cream (optional) Chopped fresh parsley leaves for garnish PREPARATION 1. Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large. 2. Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally. 3. Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes. 4. Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Stovetop Beef Stew

Ingredients 2 tablespoons butter 1 onion, chopped or diced 2 garlic cloves, crushed fresh thyme, 3 stalks or 1/2 tsp dried thyme 500g beef, cubed 1 tablespoon flour 2 tablespoons tomato paste 1 large sweet potato 3 carrots, chopped 2 cups chicken stock 1/2 teaspoon salt Instructions On medium heat and in a medium-sized pot, fry the onion in the butter until soft. Add the garlic and thyme cook for one minute. Dust the meat in the flour and then add to the pot and brown the meat. Add the tomato paste, sweet potato, carrots, chicken stock and salt Put the lid on the pot and allow to simmer on low heat for 90 minutes (you can increase to 120 minutes to increase tenderness of the meat) Take the lid off and increase the heat to medium and allow to boil for 5 minutes uncovered to reduce the liquid and thicken the stew. Serve with rice, mash potato or pasta or enjoy just as it is!

Cabbage Soup with Hamburger

Ingredients: 2-3 pounds of hamburger (can substitute ground turkey) 1 head of cabbage, chopped 2 cup celery, diced 2 cup white or yellow onion, diced 1 green bell pepper, diced 2-3 cloves garlic, minced 5-6 cups beef broth 2 – 14 oz can basil, oregano, garlic diced tomatoes 2 teaspoon oregano 2 teaspoon basil ½ teaspoon red pepper flakes few shakes of black pepper ½ teaspoon salt (optional) Directions: Brown your hamburger before adding to crock pot. Put all the ingredients in the crock pot, stir it around Cook on high between 5-6 hours or cook on low between – 6-8 hours

Minestrone

Ingredients 1 whole chicken or 4 boneless, skinless chicken breasts 1 large can of crushed tomatoes 1 bullion cube 1 can of diced tomatoes 1 can of tomato paste 1 bag of mixed veggies (I use Bird’s Eye mixed vegetables for soup found in the frozen vegetable section) 1 box of shell pasta 2 tbsp Italian seasoning salt and pepper Instructions: First season your chicken with salt and pepper and carefully place it in a large stock pot of boiling water. Boil your chicken until it is cooked all the way through. I usually let mine boil for about 30 minutes to 45 minutes depending on how thawed it was and how many breasts I am cooking. Once it is cooked, remove it from the water to cool and add your bullion cube to the same pot you cooked your chicken in. While your chicken is cooling, add your crushed tomatoes, diced tomatoes, tomato paste, and mixed veggies into the stock pot. Let that simmer for a bit while you shred your chicken. Add your box of pasta and your shredded chicken to the stock pot. Season with Italian seasoning, salt and pepper. Let it slow simmer until the pasta is tender and cooked. Give it one last taste test to make sure your salt and pepper ratio is ok and serve with a side of corn bread.

Ham and Potato Soup

Ingredients: 8 cups russet potatoes , diced 1 yellow onion , diced 2 large carrots , peeled and chopped 1/2 cup chopped celery 16 ounce Cubed Ham 1 teaspoon Kosher salt 1/4 teaspoon fresh cracked black pepper 1/4 cup flour 4 cups chicken broth 1 1/2 cups heavy cream ½ cup sour cream Directions: Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours. Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much) Add the flour, heavy cream/milk and sour cream and stir everything together. Cover and cook on high for an additional 15 minutes.

Chicken Corn Chowder

INGREDIENTS 3 medium boneless skinless chicken breasts 4 cups low sodium chicken broth 5 small red, gold, or brown potatoes, cut into 1-inch pieces (red potatoes are my favorite) 1 8-ounce can diced green chiles 1 small-medium white or yellow onion, diced 2 cans cream-style corn 2 cups heavy cream (may sub half & half for a lighter version) 1 teaspoon garlic powder 4-6 strips bacon, diced and cooked til crispy salt and pepper to taste freshly chopped parsley INSTRUCTIONS Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 6 hours. Uncover slow cooker and use two forks to shred chicken. Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes. Garnish with fresh parsley and cracked black pepper and serve hot.

Creamy Sausage and Cabbage Soup

INGREDIENTS: 1 lb smoked sausage, sliced 2 tablespoons butter 2/3 cup onion, chopped 4 cups low sodium chicken broth 3/4 lb potatoes, diced (about 2-3 medium) 2 carrots, sliced 3-4 cups cabbage, chopped 1 stalk celery, sliced salt & pepper to taste 1/3 cup butter 1/3 cup all-purpose flour 1 cup milk 1 cup heavy cream 3 tablespoons fresh parsley 1 tablespoon fresh dill DIRECTIONS: Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender. Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly. Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes. Remove from heat and stir in dill and parsley.

Outback Steakhouse Walkabout Onion Soup

Ingredients 2 cups yellow sweet onions, thinly sliced…… 2 tablespoons butter 1 (15 ounce) can chicken broth… 1/4 teaspoon salt 1/4 teaspoon fresh pepper, ground 2 chicken bouillon cubes 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup) 1 1/2-1 3/4 cups white sauce (below) cheddar cheese, shredded (for garnish) White Sauce 3 tablespoons butter 3 tablespoons flour 1/4 teaspoon salt 1 1/2 cups whole milk Directions: 1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions. 2 Cook at low to medium heat stirring frequently until soft and clear but not brown. 3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. 4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. 5 Turn temperature to warm and let cook for additional 30 to 45 minutes. 6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread. 7 Thick White Sauce:. 8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. 9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. 10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Hearty Hamburger Soup 82 SHARES Share Tweet Ingredients 2 lbs lean ground beef 1 white onion, peeled and diced 1⁄4 teaspoon ground black pepper, more to taste 1⁄2 teaspoon dry oregano, more to taste 1⁄2 teaspoon dry basil, more to taste 1⁄4 teaspoon seasoning salt 1 (1 1/2 ounce) envelope onion soup mix 6 cups water, more to desired consistency 1 (8 ounce) can tomato sauce 1 tablespoon soy sauce 1 (15 ounce) can diced tomatoes, undrained 1 (15 ounce) can corn, drained 1 cup celery, sliced 1⁄4 cup celery leaves, coarsely chopped 1 cup fresh carrot, sliced 1 cup white potato, peeled and cut into small cubes garlic salt, to taste shredded parmesan cheese, to serve sour cream, to serveDirections Brown ground beef and onion in a large pot. Drain if needed. Add spices and onion soup mix. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed). Season to taste with garlic salt. Serve with shredded parmesan cheese and sour cream.

Taco Soup

Ingredients 1 lb. ground beef, Cooked 1 Large Onion, Chopped 1 Can Pinto Beans 1 Can Kidney Beans 1 Can of Corn 1 Can Ro-Tel 1 Can Diced Tomatoes 1 Packet Taco Seasoning Mix 1 Pack Ranch Dressing Mix 1 1/2 Cups Water Instructions Brown your meat. Open all the cans and dump everything into your crock pot. Juice and all. Let it sit on high for an hour or two then turn it down to low.

Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry wine Directions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Mixed Bean Soup

Ingredients: 3 Cups dried mixed beans (pinto & navy), cleaned 1/4 pound real butter 2 (14.5 oz.) cans diced tomatoes with green chili peppers 1 large onion, diced salt to taste water (see instructions) Instructions: In a six-quart Nesco Roaster, place the cleaned beans and enough water to half fill the cooker. Cover and set the thermostat to midway (that's 300° F but no matter as the Nesco heats from the side and the mixture will never rise above the boiling point.. Set a timer for one hour and walk away. At the end of the hour, drain the beans with a colander and rinse them. Place them back into the Nesco and add the remaining ingredients along with enough water to come to about 3/4 inch below the cooker's rim . Cover and cook for another hour. At the end of that hour, stir and check the level.. Set the timer for another hour. When time's up, check and stir again and mash some of the beans with the back of your ladle to thicken the soup. Now it's time to begin making your cornbread because the soup will be ready to eat within about thirty minutes or so..

"Fat Burning" Soup

I'M SORRY BUT WE DON'T BELIEVE IN THAT "FAT BURNING" SHIT AROUND HERE. WE ADD A STICK OF REAL BUTTER. Ingredients 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth 1 stick of real butter Directions Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Vegetable Beef and Mushroom Barley Soup

INGREDIENTS 4 teaspoons olive oil ¾ pound beef stew meat cut into ½ inch pieces ¼ teaspoon salt, plus more to taste Pinch of freshly ground black pepper, plus more to taste 1 medium yellow onion, diced (about 1½ cups) 8 ounces button mushrooms, sliced 2 medium carrots, diced (about 1 cup) 2 stalks celery, diced (about ½ cup) 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar 6 cups low-sodium beef broth One 14.5 ounce can diced tomatoes, with their juices ½ cup pearled barley 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried ¼ cup chopped fresh flat-leaf parsley INSTRUCTIONS In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Dry off the meat with paper towels and then sprinkle with the salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total. Transfer to a 5- or 6-quart slow cooker. Add the remaining 2 teaspoons of oil to the skillet. Add the onion and cook, stirring often, until the onion begins to soften about 4 minutes. Stir in the garlic and cook another minute. Scrape the mixture from the skillet into the slow cooker. (If there are any browned bits still remaining in the skillet, add a little of the beef broth to de-glaze the pan and then add to the slow cooker.) Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend. Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours. Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.

Mom's Goulash

Ingredients: 1/2 lb macaroni 1 1/2 lbs ground beef 1 large onion, diced garlic salt, pepper, chili powder, & hot sauce to taste 2 (14.5 oz) cans whole stewed tomatoes, undrained 2 tablespoons ketchup Tomato juice as needed Instructions: Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time

Cauliflower Soup

Ingredients 1 medium head cauliflower, broken into florets 1 medium carrot, shredded 1/4 cup chopped celery 2-1/2 cups water 2 teaspoons chicken or 1 vegetable bouillon cube 3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups 2% milk 1 cup (4 ounces) shredded cheddar cheese 1/2 to 1 teaspoon of hot pepper sauce, optional Directions 1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). 2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

American Goulash

Ingredients : 2 lbs lean ground beef 1 medium onion 1 medium green pepper 1 32 oz can tomato juice 2 cups elbow macaroni 1 16 oz can diced tomatoes 1/4 cup Parmesan cheese Directions : Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste. Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Pasta Fagioli

Ingredients : 2 lbs. of ground beef 1 onion, chopped 3 carrots, chopped 4 stalks of celery, chopped 2 (28 ounce) cans diced tomato’s, undrained 1 (16 ounce) can red kidney beans, drained and rinsed 1 (16 ounce) can white kidney beans, drained and rinsed 3 (10 ounce) cans of beef stock 3 tsp. oregano 2 tsp. pepper 5 tsp. parsley 1 tsp. Tabasco sauce (optional) 1 (20 ounce) jar spaghetti sauce 8 ounces of pasta Directions : Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread. Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest.

Beefy Tomato Macaroni Soup

Ingredients 1 pound ground beef 1/2 cup onion, diced 2 cloves garlic, minced 6 cups beef broth 1- 26.46 ounce container chopped tomatoes 1- 26.46 ounce container strained tomatoes 3 teaspoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon dried basil 1 1/2 teaspoons steak seasoning 3 cups cooked elbow macaroni salt and pepper, as desired Instructions In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning. Add broth, chopped and strained tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes. Add cooked macaroni and heat through and serve!