| Italian Beef Soup 1 pound of lean ground beef
Two 14 1/2 ounce cans of beef broth
3 cups of frozen pasta with broccoli, corn, and carrots in garlic seasoned sauce
One 14 1/2 ounce can of diced tomatoes
One 5 1/2 ounce can of tomato juice or 2/3 cup of no salt added tomato juice
2 teaspoons of dried Italian seasoning, crushed
1/4 cup of grated Parmesan cheese |
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In a large saucepan cook the ground beef until brown. Drain the fat. Stir in the beef broth, pasta with vegetables, undrained tomatoes, tomato juice and Italian seasoning. Bring to boiling, reduce heat. Simmer, uncovered, for about 10 minutes or until the vegetables and pasta are tender. Ladle into soup bowls. Sprinkle each serving with Parmesan cheese. Makes 6 servings |
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