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Instructions |
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In a large dutch oven or stock pot, heat olive oil. Add carrots, and celery and cook until tender. Transfer to medium bowl.
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Add ground beef and onions to empty stock pot. Cook until beef is brown and onions are almost transparent. Add mushrooms and potatoes. Cook until potatoes are slightly tender.
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Add carrots and celery to stockpot with meat and potatoes mixture. Stir and then add Italian diced tomatoes and chicken broth.
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Cook on medium-low heat and simmer for appx. 1-2 hrs for better taste. Add cooked pasta to soup 30 minutes before serving.
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Originally Submitted
7/23/2009
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