Categories: Ground Beef, Main Dish, Soup
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb bulk pork sausage (or use 1 pound ground beef)
- 1 large onion , chopped
- 2 -3 tablespoons fresh minced garlic
- 1 stalk celery , diced
- 1 -2 teaspoon crushed red pepper flakes (or to taste)
- 3 teaspoons dried Italian seasoning
- 1 (28 ounce) can crushed tomatoes
- 2 cups v- 8 tomato juice (or use regular tomato juice)
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) can beef broth
- 1 -2 tablespoon Worcestershire sauce
- 1 (16 ounce) can red kidney beans , drained
- 1 (16 ounce) can white kidney beans , drained
- 1 1/2 teaspoons seasoning salt (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 1 medium zucchini (sliced in half lengthwise then sliced into pieces)
- 2 carrots , peeled and sliced thinly
- 1 -2 teaspoon brown sugar
- 1/2 cup grated parmesan cheese
Directions
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In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
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Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
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Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
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Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
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Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
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Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
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Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
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Ladle into bowls and top with more Parmesan cheese if desired.