| Recipe: Bean, Buffalo and Pasta Soup | |
| Ingredients |
- 1 lb. ground buffalo
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1 (15.5 oz.) can great northern beans*, drained & rinsed
| - 1 (15.5 oz.) can light red kidney beans, drained & rinsed
- 1 (14.5 oz.) can diced tomatoes undrained
- 1 (14.5 oz.) can ready to serve beef broth
- 6 cups water
- 1/4 cup chili sauce
- 4 oz. (1 cup) uncooked large macaroni rings
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| How to prepare |
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1. Brown meat in dutch oven over medium-high heat until thoroughly cooked, stirring frequently.
2. Reduce heat to medium, add carrots, onion, celery, garlic & salt; mix well. Cook 5-8 minutes or until vegetables are crisp & tender, stirring occasionally.
3. Add all remaining ingredients except pasta; mix well. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes to blend flavors.
4. Add uncooked pasta; Cook 8-10 minutes or until pasta is of desired doneness, stirring occasionally. |
| Notes |
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*Can also use cannellini beans in place of great northern
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| Submitted by: Faye & Verdell Olson |
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