Ingredients (printable recipe)
1 cup shell pasta
1.5 pound ground beef
1 chopped onion
3 (14.5 ounce) cans beef broth
1 (16 ounce) package frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
3 teaspoons Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 teaspoon salt (if needed)
Directions
Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan. Cook 5 minutes longer or until heated through.
1 cup shell pasta
1.5 pound ground beef
1 chopped onion
3 (14.5 ounce) cans beef broth
1 (16 ounce) package frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
3 teaspoons Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 teaspoon salt (if needed)
Directions
Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan. Cook 5 minutes longer or until heated through.
Adapted from Allrecipes.com
The Results...
This soup came together quickly. It was a quick weeknight meal that we all thought was delicious. It also reheats nicely for lunch the next day. I'm happy I have a new soup recipe I can make for the upcoming chilly weather!
This recipe is featured at Mom's Test Meal Mondays @ Mom's Test Kitchen
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