Cooking Instructions:
Just add:
· 1 lb. cubed chucked roast or ground beef
· 15 oz. can tomato sauce.
· 15 oz. can diced tomatoes
Instructions:
1. Brown chucked roast or ground beef in a large stock pot. Drain off any excess juices.
2. Set aside pasta. Add soup mic, 6 cups of water, tomato sauce, and diced tomatoes to the pot.
3. Simmer for 18 minutes. Add pasta and simmer another 6 to 8 minutes, or until pasta is tender.
INGREDIENTS: ITALIAN HERB PASTA (SEMOLINA FLOUR (MILLED WHEAT, NIACIN, IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), BASIL, THYME, ROSEMARY, OREGANO, SALT), WHITE RICE (LONG GRAIN RICE ENRICHED WITH FERRIC PHOSPHATE (IRON), NIACIN, THIAMINE MONONITRATE, AND FOLIC ACID), LENTILS, BARLEY, ONION, BEEF SOUP BASE (SALT, AUTOLYZED YEAST, DESTROSE, MONOSODIUM GLUTMATE, POTATO FLOUR, LACTOSE, CARMEL POWDER, SOYBEAN OIL, CELERY, ONION POWDER, GARLIC POWDER, CORN STARCH, SPICES), ITALIAN SEASONINGS
CONTAINS: SOY, WHEAT, MILK