Tuesday, April 22, 2008

Ravioli Soup

From Tom O.

1lb ground beef
2 C water
1 can (28oz) crushed tomatoes
1 can (14.5oz) beef broth
1 can (6oz) tomato paste
1 1/2 C chopped onion
1/4 C minced fresh parsley
2 garlic cloves, minced
3/4 tsp dried basil
1/2 tsp dried oregano
1/2 tsp onion salt
1/2 tsp sugar
1/4 tsp pepper
1/4 C grated Parmesan cheese
1 pkg (9oz) refrigerated cheese ravioli

In a Dutch oven or soup kettle, cook beef over medium heat until no longer pink; drain. Add the next 14 ingredients; bring to a boil.
Reduce heat; cover and simmer for 30 minutes. stir in the Parmesan cheese. Cook ravioli according to package directions; drain and add to soup.

I didn't season the ground beef while cooking it, and felt afterwards that it should have been seasoned with salt and pepper.

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