Tomato and Beef Soup Recipe

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On a cool night, you'll warm up to bowls of this steaming soup shared by our home economists. It's brimming with good-tasting ingredients, including carrots, celery, tomatoes, pasta shells and leftover beef.

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Tomato and Beef Soup Recipe

Prep/Total Time: 30 min.

Yield: 15 Servings

20 10 30

Ingredients

2 cans (14-1/2 ounces each) beef broth
2 celery ribs, chopped
2 large carrots, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 can (46 ounces) V8 juice
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) Italian tomato paste
2 tablespoons sugar
1 tablespoon dried oregano
1-1/2 teaspoons beef bouillon granules
1 to 1-1/2 teaspoons pepper
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 cups cubed cooked roast beef
2 cups small pasta shells, cooked and drained

Directions

In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through. Yield: 15 servings (3-3/4 quarts).

Nutritional Facts 1 cup equals 145 calories, 1 g fat (trace saturated fat), 17 mg cholesterol, 665 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Tomato and Beef Soup in Quick Cooking November/December 2002, p17