Chunky Italian Soup

1 pound lean ground beef or beef tips

1 medium onion, chopped

2 (14.5 oz) cans Italian tomatoes ( I used diced)

1 (10-3/4 oz) can tomato soup with basil, undiluted

4 cups water

2 garlic cloves, minced

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon salt

½ teaspoon pepper

1 tablespoon chili powder (optional-did not use)

1 (16 oz) can kidney beans

1 (16 oz ) can Italian green beans

1 carrot, chopped ( I used over a cup, what looked good)

1 zucchini, chopped

8 ounces rotini noodles, cooked

Grated Parmesan cheese

Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to pan. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 min. Stir in kidney beans and next 3 ingredients; simmer stirring occasionally, 15 min. Stir in pasta. Sprinkle each serving with cheese. Yield, 10 cups.

Alice Pahl, Raleigh, NC, Jan-99 SO. Living.

One can cook the pasta in the soup, but it will make it thicker and more water will have to be added. I found that it took much more water. Lots more.

If the tomatoes that are available already have herbs in them, then adjust accordingly.