Thursday, January 20, 2011

Pasta Fagioli Soup

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Pasta Fagioli Soup

1 lb ground beef, browned and drained
1 small onion, chopped
1 cup grated carrots
1 cup diced celery
1 can diced tomatoes
1 can kidney beans, drained and rinsed
2 cans beef broth
1 tsp oregano
1/2 tsp pepper
2 tsp fresh parsley
1/2 tsp tobasco
1 jar spaghetti sauce
1 small bag shell pasta

Place all ingredients in a large saucepan. Simmer until vegetables are tender. (30-45 min)

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1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
4 pounds boneless pork shoulder blade roast, cut into 4 pieces
12 soft sandwich buns or rolls

Mix ingredients and pour over roast and crockpot 4-6 hours. Serve on rolls