1 t. olive oil
1 lb. 93% lean ground beef (you could also use sausage!)
1 medium carrot, shredded
1/2 packet dry onion soup mix (if you have onion, dice it up and throw it in there!)
2 t. salt
1/2 t. garlic powder (if you have fresh garlic mince up a couple of cloves and throw it in there!)
1 (15 oz.) can diced tomatoes (crushed work too!)
1 (8 oz.) can tomato sauce
1/4 t. crushed red pepper
1 t. Italian seasoning
1 1/2 t. sugar
1/2 c. water
1 (15 oz.) can beef broth (use any broth you have on hand!)
1 (15 oz.) can french style green beans, drained (any veggies work!)
1 (15 oz.) can kidney beans, drained and rinsed (any beans work!)
8 oz. small pasta (such as shells or macaroni)
Shredded Parmesan for serving, if desired
In a large soup pot heat the olive oil over medium heat. Add the ground beef, carrot, onion soup mix, salt and garlic powder and cook, stirring occasionally to break up the beef, until it is no longer pink. Add the diced tomatoes, tomato sauce, crushed red pepper, Italian seasoning, sugar, water, beef broth, green beans and kidney beans and cook, stirring occasionally, for 30-45 minutes. You may need to add water a little at a time as it evaporates. Bring the soup to a boil, add the pasta and cook until al dente (about 8-10 minutes depending on the pasta). Ladle into bowls and serve garnished with Parmesan cheese.
6 servings (373 calories each serving) according to my calculator on loseit.com
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