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Pasta Fijole Soup

  • 2 lb. ground beef
  • 12 oz. elbow macaroni
  • 1 large can crushed tomatoes
  • 2 cans kidney beans
  • 1 t. Italian seasoning
  • 1 t. garlic powder
  • 1 t. salt
  • 2 c. carrots, sliced thin
  • 2 c. chopped celery
  • 4 cans Italian tomatoes
  • 2 cans El Pato
  • 2 large cans water
  • 2 cans white beans, drained
  • 2 t. oregano
  • 2 t. basil
  • 2 T. dried onion
  • 1 onion, chopped
Brown ground beef with onions.  Cook macaroni and set aside.  Add browned beef to a large pot and all other ingredients except carrots, celery, and macaroni. Simmer for 30 minutes.  Add carrots and celery and cook for 30 more minutes. Just before serving, add macaroni.  This recipe serves about 30 people and you will need an extra large pot.

Serve with hot breadsticks.
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