Chunky Italian Soup

• 1 lb. lean ground round/beef tips OR 1/2 lb. ground round and 1/2 lb. Polska Kielbasa sausage
• 1 medium onion, chopped
• 2 14.5 oz. cans Italian tomatoes
• 1 10.7.5 oz. can tomato soup with basil, undiluted
• 5 c. water
• 2 garlic cloves, minced
• 2 tsp. dried basil
• 2 tsp. dried Oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. chili powder (optional)
• 1 16 oz. can dark red kidney beans, drained
• 1 carrot, chopped
• 1 zucchini, chopped
• 8 oz. rotini noodles, cooked
• Grated Parmesan cheese

1. Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain.
2. Return mixture to pan.
3. If you chose to cook with ground beef and sausage, there is no need to cook the sausage.
4. Just slice it into 1/4 inch pieces and add to mixture after beef is cooked.
5. Stir in tomatoes, next 7 ingredients and if desired, chili powder; bring to a boil.
6. Reduce heat; simmer, stirring occasionally for 30 minutes.
7. Stir in kidney beans and next 3 ingredients.
8. Simmer, stirring occasionally for 15 minutes.
9. Stir in cooked pasta.
10. Sprinkle each serving with cheese. Yields:
11. 10 cups.
12. Preparation time:
13. 20 minutes.
14. Cooking time: 30 minutes.

lean ground roundbeef, onion, italian tomatoes, tomato soup with basil, water, garlic, basil, oregano, salt, pepper, chili powder, dark red kidney beans, carrot, zucchini, rotini noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140249 (may not work)