Name: Potluck Pasta Soup
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 20 servings (5 quarts)
Cuisine: Europe, Italian
Ingredients: 1-1/2 pounds ground beef; 8 cups water; 2 cans (14-1/2 ounces each) Italian stewed tomatoes; 2 cups diced carrots; 1-1/2 cups diced celery; 1 cup chopped onion; 1/2 cup chopped green pepper; 1 can (8 ounces) tomato sauce; 1 envelope onion soup mix; 1 tablespoon sugar; 1 teaspoon Italian seasoning; 2 garlic cloves, minced; 2 bay leaves; 1/2 teaspoon pepper; 3 cups cooked elbow macaroni; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. —Marilyn Foss, Beaverton, Ohio

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Potluck Pasta Soup

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Yield:20 servings (5 quarts)

Prep:15 min

Cook:1 hour 25 min

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Ingredients

1-1/2 pounds ground beef
8 cups water
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cups diced carrots
1-1/2 cups diced celery
1 cup chopped onion
1/2 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

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Directions

In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.

Stir in macaroni and beans; heat through. Discard bay leaves.

Nutrition Facts

1 cup: 136 calories, 5g fat (2g saturated fat), 21mg cholesterol, 376mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch.