- Prep Time:15m
- Cook Time:45m
- Total Time:1h
- Yield: 8-12 servings
Ingredients
- 1 pound ground beef
- 1 cup brown sugar bbq sauce
- 2 (15 oz) can seasonsed black beans, drained
- 1 (14.5oz) can sliced carrots, drained
- 1 (15.25oz) can yellow corn, drained
- 1 (15oz) can green peas, drained
- 4 cups beef broth
- 1 (24 oz) can pasta sauce
- 1 tablespoon Tailgaors Spice (Tea and Spice Exchange)
- 2 tablespoons garlic powder
- 4 tablespoons olive oil
- 2 cups dry macarnoni
Instructions
- In a large stock pot, heat olive oil over medium heat. Add beef and season with garlic power and Tailgators seasoning. If you can\'t find tailgators seasoning use your favorite seasoning.
- Brown meat and drain grease if nesssasary.
- Pour in pasta sauce and beef broth.
- Stir and bring to a boil.
- Reduce to a simmer and add in peas, corn, carrots and beans. Stir Well.
- Stir in BBQ sauce.
- Let simmer 10 miuntes.
- Set heat to medium and add in dry pasta.**
- Cook, stirring occasaily, for 25 miutes or until pasta is cooked.
- **You can also cook pasta seperatly and add it right before serving.
- ***If you cook the pasta in the soup the soup will get thicker the longer it sit, or if places into the fridge. Just add a little water before re-heating and serving leftovers. If soup is too thick after cooking, add 1 cup of water and stir well.
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