Ingredients
1 pound ground beef
1 small onion, diced (1 cup)
2 large carrots, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
28-ounces diced tomatoes (with liquid)
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
12-ounces beef stock
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
8oz ditali (or any other) pasta [or eliminate for a lower-carb version]
Instructions
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
OR CROCKPOT VERSION:
· Brown beef in a skillet.
· Drain fat from beef and add to crock pot with everything except pasta.
· Cook on low 7-8 hours or high 4-5 hours.
· During last 30 min on high or 1 hour on low, add pasta.