Click on a category to see more recipes in this category
Ingredients
1 Small onion, chopped
1 (28 oz) Can crushed tomatoes with Italian herbs
1 (6 oz) Can tomato paste
3 (10 1/4 oz) Cans beef broth
1 Cup water
1 (0.7 oz) Packet Italian salad dressing mix
2 Teaspoons sugar
1/4 Teaspoon garlic powder
1 (14 oz) Can sliced zucchini in tomato sauce, undrained
1 (14 oz) Can sliced green beans, drained
1 (15 oz) Can garbanzo beans, drained
1 (15 oz) Can dark red kidney beans, drained
1 (15 oz) Can small early peas, drained
1 Cup shell macaroni
1 (15 oz) Can baby carrots (Le Seuer)
Instructions
Cook chopped onion in large sprayed nonstick soup pan 2 minutes over medium heat, stirring constantly. Add tomatoes, tomato paste, beef broth, water, Italian salad dressing mix, sugar, and garlic powder, bring to a boil, lower heat, cover and simmer 20 minutes. Add remaining ingredients. Mix well and bring to a boil. Lower heat, cover and simmer 10 minutes. Cover and let stand for 5 minutes before serving.