Sunday, May 23, 2010

Pasta e Fagiolash



The other night I was attempting to make my husband's all time favorite soup, it was looking great and tasting great. Then he had to work late, so the soup really had time to simmer and stay warm until he got home. While I waited for him to arrive the soup went from soup to more of a goulash, but that was ok with my husband because he really does not like runny soup. This soup was anything but runny, it was fabulous! It had time for all of the flavors to marry together and taste simply delish, he loved it. This was my first time ever trying this soup and I must say it was pretty darn good for a soup/goulash.


1 Lbs. - Ground Beef
1 Tbs. - EVOO
½ C. - Diced Onion
1 C. - Thin Sliced Carrot
14.5 oz - Can Diced Tomato
15.5 oz - Can Red Kidney Beans
15.5 oz - Can White Kidney Beans
32 oz - Beef Broth
1 1/2 Tbs. - Johnny's Garlic Seasoning
1 Tbs. - Dried Oregano
2 Tsp. - Pepper
1 Tsp. - Hot Sauce
16 oz - Spaghetti Sauce
8 oz - Elbow Pasta
2 Ears - White Corn (cut off the cob)

Sauté the beef in the oil in a large soup pot until fully cooked. Add the onion, carrot and tomato and simmer for about 10 min. Drain the beans and add to the soup pot along with the broth, pasta, spaghetti sauce, hot sauce and spices. Simmer the soup for about 45 minutes and then ladle into bowls....Enjoy!


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2 comments:

teresa said...

that looks so comforting and flavor packed, it's making my mouth water!

biz319 said...

Seriously, my mouth just watered seeing that picture - yum!!

Dunkin Cooking the Semi-Homemade Way

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.