ANN COX EASTES / KROGER
1 to 1 & 1/2 lbs lean ground beef
2 t minced garlic
6 c beef broth
1 (26-oz) jar pasta sauce
1 (28-oz) can diced tomatoes in juice
1 (14.5-oz) can diced tomatoes in juice
1 (15.5-oz) can red kidney beans, drained
1 (15.5-oz) can cannolini beans (white kidney), drained
1 c chopped onion
1 c shredded carrots
1 c chopped celery
2 T dried parsley
1 T dried basil
1 T dried oregano
1 t black pepper
¾ c ditali pasta or elbow pasta
Brown ground beef in a large skillet, breaking into small pieces; add garlic during last few minutes of cooking; drain mixture. Combine beef mixture, beef broth, pasta sauce, tomatoes, beans, onions, carrots, celery, parsley, basil, oregano and pepper.in a large slow cooker or crock pot. Cook on low for 8-9 hours or on high for 5-6 hours. During last 15 minutes of cooking, add pasta to soup; stir soup and cover cooker. Yield: 10-12 servings.
