Ingredients
- 1 pound lean ground beef
- 1 large onion, chopped
- 6 large garlic cloves, peeled and chopped (do not finely 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 (or adjust to suit heat level)
- 1 tablespoon chili powder
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1 (14 ounce) cans 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)
- Seasoning salt and fresh ground black pepper, to taste
- Cooked pasta (use your choice of pasta and any amount desired)
- Freshly grated parmesan cheese
How to Make
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Step 1: Cook the ground beef in a pot with onion until well meat is well browned (about 12-15 minutes) drain fat. Add in garlic, basil, oregano and chili flakes and chili powder; cook 2-3 minutes.
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Step 2: 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. Reduce heat to low, partially cover and simmer for about 45 minutes stirring occasionally.
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Step 3: After 30 minutes of simmering add in the kidney beans and whole or cut green beans; simmer for another 15-20 minutes seasoning with salt and black pepper about halfway through cooking.
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Step 4: Mix in the cooked pasta until heated through. Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.
We hope you enjoy this recipe!
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