Beefy Bean Soup

• 1 can (29 ounces) tomato puree
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 1 cup beef broth
• 4-1/2 teaspoons chicken bouillon granules
• 3/4 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 cup uncooked elbow macaroni
• 1/2 pound ground beef
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 teaspoon dried minced garlic
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained

1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender.
2. Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

tomato puree, tomatoes, water, beef broth, chicken bouillon granules, salt, basil, oregano, elbow macaroni, ground beef, celery, onion, garlic, kidney beans, great northern beans

Taken from www.tasteofhome.com/recipes/beefy-bean-soup/ (may not work)