Monday, November 2, 2015

Pasta Fagioli Soup



1 lb ground beef
1 small diced onion
3 stalks diced celery
3 diced carrots
2 minced cloves of garlic
2 (14.5 oz) cans diced tomatoes
1 (15oz) can red kidney beans- with juice
1 (15oz) can great northern beans- with juice
1 (15 oz) tomato sauce
1 (12oz) V-8 juice
1 TB Worcestershire sauce
1-2 cups water
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/4 lb. little shell pasta (or any shape)

1. Brown the ground beef and drain the fat.
2. Add the vegetables and garlic, saute medium-low 10 min. or until veggies are soft.
3. Throw it all in the slow cooker.  Give it a stir. Cook on low 6 hours.  (Personally, I cook the pasta and add it in right before I serve it.  If you cook it all day with the soup, you'll probably need to add more water to keep it soupy.)