Shelly's Recipe

SOUTHWEST MINESTRONE SOUP

Category: Soups

1 lb ground beef
1 (16 oz) can diced tomatoes
1 (4 oz) can chilies
8 oz diced carrots, celery and onions
2 oz beef base
1 (16 oz) jar tomato basil sauce
2 oz mince garlic
1 oz Monterrey Steak Seasoning
6 oz cooked small macaroni
2 oz Italian Seasoning
1 oz Louisiana Style Seasoning

Lightly oil skilled and brown ground beef in skillet over medium heat. Add minced garlic about half way through browning along with the Monterrey Steak Seasoning. In a large stock pot, add the canned diced tomatoes, chilies, and tomato sauce. Heat to just before boiling over a medium heat, than simmer on low, stirring occasionally. When hot, add beef base, Louisiana style and Italian seasonings. Sautee carrots, onions, and celery in large saute pan or skillet. Cook till just tender. Add cooked ground beef, carrots, onions, and celery to soup base in stock pot. Let simmer for about 30 to 45 min. Bring 6 quarts water to a boil in large pot and than add macaroni. Cook until just tender. Drain in sink with strainer and cool noodles immediately with cold water to stop cooking process. Than add noodles to soup, let simmer 5 to 10 minutes on low heat, than serve.