“This soup tastes even better the next day, adjust the chili flakes to suit heat level or you may omit, for best flavor make certain to lightly brown the ground beef --- this soup freezes excellent without the addition of cooked pasta.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the ground beef in a pot with onion until no longer pink; drain fat.
  2. Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 8 minutes).
  3. Add in chili powder and stir for 1 minute.
  4. Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork.
  5. Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.
  6. After 30 minutes of simmering add in the kidney beans, whole or cut green beans and seasoned salt; simmer for another 15-20 minutes seasoning with black pepper about halfway through cooking.
  7. Mix in the cooked pasta until heated through.
  8. Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.

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