| 1
can (40 oz) Clamato juice 1 can (26 oz) pureed tomatoes 1 can (14 oz) consommé 14 oz water 3 Tbsp chicken soup base 1 Tbsp oregano 1 Tbsp basil 1/4 tsp hot paprika 1/4 tsp garlic powder |
1 lb lean
ground beef, cooked 4 stalks celery, chopped 1 medium onion, finely chopped 4 carrots, thinly sliced 1/2 medium cabbage, shredded 1 can (19 oz) kidney beans 1 can (19 oz) navy beans 1-1/2 cups corkscrew pasta, cooked and drained |
| Bring Clamato
juice, tomatoes, consommé, water, soup base, and seasonings to a boil. Simmer for half an
hour. Sauté ground beef until browned thoroughly and set aside. Sauté vegetables (onion, celery, carrots, and cabbage) until soft. Add to soup and simmer for another half an hour. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes.
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