Pasta Beef Soup w/Savory Cheese Bread
Source of Recipe
I got these recipes from Taste of Home's Jan/Feb 2005 Quick Cooking magazine. They were so good and so easy. The original recipes are in blue and my changes are in red. I have fixed this soup 6 times since I discovered this recipe. :) :) This is also a very pretty, colorful soup. Hope you enjoy it as much as we did.
NOTE: See Breads for Savory Cheese Bread Recipe
Prep/Total Time: 25 minutes
List of Ingredients
1 lb. ground beef (I added a small amount of salt)
2 cans (14-1/2 oz. each) beef broth (beef broth w/onions)
1 pkg. (16 oz) Birdseye Pasta Secrets (frozen pasta w/broccoli, corn and carrots in garlic-seasoned sauce)
1-1/2 c. tomato juice (I like a lot of juice so I add more)
1 can (14-1/2 oz.) diced tomatoes, undrained (Delmonte diced tomatoes w/green pepper, celery, onion. Accidentally bought these and decided I liked them better than the plain tomatoes)
2 teaspoons Italian seasoning
1/4 c. shredded Parmesan cheese, optional (didn't add this
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, frozen pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with Parmesan cheese, if desired. Yield: 6 (generous)servings.
Nutritional Analysis: 1-1/2 cups (prepared with lean ground beef and reduced-sodium beef broth and tomato juice; calculated without Parmesan cheese) equals 253 calories, 9 g fat (4 g. saturated fat), 46 mg cholesterol, 680 mg sodium, 21 g. carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.