OK, here's the soup recipe:

1 pound ground beef (I only use 1/2 lb.)
1 cup chopped onion
6 carrots, cut in 1/2 in. julienne
2 stalks chopped celery
3 cloves minced garlic
2 14.5 oz. cans chopped tomatoes
1 15 oz. can great northern beans, undrained
1 15 oz. can kidney beans, undrained
1 15 oz. can tomato sauce
1 12 oz. can vegetable juice
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
8 oz. ditalini pasta

Brown ground beef in a large skillet and drain off all but 2 tablespoons of the grease. Add onion, carrots, celery and garlic and saute for 10 minutes.

In a 6 qt. pot, combine meat mixture and all remaining ingredients, EXCEPT pasta, and simmer for 1 hour.

Cook pasta in 2 qts. of boiling water for 8-10 minutes until the pasta is al dente. Do not overcook.

Add pasta to soup and simmer 15 minutes.

It's a lot of work to julienne all those carrots, but worth it because they don't get mushy. The soup is better if made the day before, and will thicken when refrigerated. Add water to thin if desired. 8 generous servings.


[This message has been edited by flowerchild (edited 11-11-2002).]