Bean, Bison and Pasta Soup

Ingredients

• 1 lb. ground bison
• 1 cup sliced carrots
• ½ cup chopped onion
• ½ cup chopped celery
• 2 garlic cloves, minced
• ½ 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
• ¼ cup chili sauce
• 4 oz. (1 cup) uncooked large macaroni rings

* Can also use cannellini beans in place of great northern

Instructions 

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.