Ingredients
1 pound ground pork1/2 cup chopped celery1/2 cup chopped onion1/2 teaspoon minced garlic1 can (28 ounces) crushed tomatoes1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cups tomato juice1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) beef broth3 medium carrots, chopped1 medium zucchini, halved lengthwise and thinly sliced1 tablespoon Italian seasoning1 to 1-1/2 teaspoons salt1/2 teaspoon sugar, optional1/8 teaspoon pepperADDITIONAL INGREDIENTS (for each batch):1/2 cup water1 cup uncooked ziti or small tube pasta
Preparation
In a Dutch oven, cook the pork, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until carrots are tender.
Transfer 6 cups of soup to a freezer container; cool. Freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.
