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“Hearty, healthy and filling. I love this soup with a good chunk of rustic italian bread on a cool night. Yum! Makes enough to freeze leftovers.”
2hrs 20mins

Ingredients Nutrition


  1. In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
  2. In a large pot, add 2T olive oil, and the minced carrot mixture. Saute 3-5 minutes until softened. Add ground beef and cook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low heat 1-2 hours.
  3. Cook and strain, and rinse elbow macaroni. Add to pot, adding a bit more water if necessary. I like mine with less broth. Heat through. Serve with grated cheese and a chunk of crusty rustic italian bread.
  4. --Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.

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