INGREDIENTS:

• 1 pound ground beef (or your choice of ground turkey, chicken)
• 1 small onion, diced
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 quart of diced tomatoes
• 1 15 oz can red kidney beans (with liquid)
• 1 15 oz can white beans (with liquid)
• 1 15 oz can tomato sauce
• 1 tbsp white vinegar
• 1 ½ tsp salt
• 1 tsp oregano
• 1 tsp basil
• ½ tsp pepper
• ½ tsp thyme
• ½ pound brown rice pasta (of your choice)

DIRECTIONS:

1. Brown the ground beef in a large stock pot or Dutch oven over medium heat.
2. Drain excess fat, then add the onion, carrot, celery and garlic and sauté for 10 minutes, until vegetables are tender.
3. Add remaining ingredients, except pasta and simmer for 50 minutes, stirring often.
4. Cook pasta al dente in a separate pot.
5. Add al dente pasta to the pot of soup.
6. Simmer for 5-10 minutes and serve.

MAX Counts are approximate per 9.5 oz container: 1/3 protein, 1/2 carb, 1/2 fruit