Hearty Tomato-Beef Soup

Ingredients

• 1 lb lean ground beef
• 1 medium onion, chopped
• 6 large garlic cloves, peeled and chopped (do not mince)
• 2 teaspoons dried basil (rubbed between fingers to release the flavor)
• 2 teaspoons dried oregano (rubbed between fingers to release the flavors)
• 1/2 teaspoon crushed red pepper flakes (adjust to suit heat level) (optional)
• 1 tablespoon chili powder

• 1 (10 3/4 ounce) can tomato soup, undiluted

• 1 (14 ounce) can whole tomatoes, undrained
• 4 cups water
• 1 carrot, peeled and diced

• 1 (16 ounce) can red kidney beans

• 1 (10 ounce) can green beans, drained (use whole or cut green beans)
• 1 1/2 teaspoons seasoning salt or white salt (to taste)
• fresh ground black pepper (to taste)
• cooked pasta (use your choice of pasta and any amount desired)
• freshly grated parmesan cheese

Directions

1. 1

   Cook the ground beef in a pot with onion until no longer pink; drain fat.

2. 2

   Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 8 minutes).

3. 3

   Add in chili powder and stir for 1 minute.

4. 4

   Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork.

5. 5

   Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.

6. 6

   After 30 minutes of simmering add in the kidney beans, whole or cut green beans and seasoned salt; simmer for another 15-20 minutes seasoning with black pepper about halfway through cooking.

7. 7

   Mix in the cooked pasta until heated through.

8. 8

   Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.