I really modified this recipe due to the veggies I had on hand. First I used pasta sauce in place of tomato sauce, it already was seasoned with Italian seasonings so I skipped adding those. I used carrots, celery, onions, garlic, tomato, white kidney beans, beef bouillon (which I could have left out), cabbage, and green and yellow summer squash. I also had left over shredded chuck roast from a previous meal that I used in place of the ground beef. I let it all simmer for a good 30 minutes before I added about another 2 cups of water and then added about 1/2 cup of macaroni pasta. Brought the whole thing to a boil for about 7 more minutes and served. This soup was so good and can be totally improvised based on what you have on hand. This made a HUGE batch so I will be freezing a portion of this. Thanks for sharing.
Was this review helpful?
1 user found this review helpful
I really modified this recipe due to the veggies I had on hand. First I used pasta sauce in...