PASTA FAGIOLE

1- 1/2 lb. ground round
1 cup chopped onion
1 cup juliennie carrots
1 cup chopped celery
2 cloves garlic (chopped fine)
2 14.5 oz. cans diced tomatoes (with liquid)
1 can kidney beans (with liquid)
1 can great northern beans (with liquid)
1 15oz. can tomato sauce
1/2 jar of 64 oz. tomato juice
1/2 jar Of 64 oz. V8 juice
1 tablespoon White vinegar
1 tablespoon Italian seasoning
1 - 1/2 teaspoon salt (opt)
1 - 1/2 Tablespoon natures season (morton) seasing blend no MSG
1/2 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon Mrs. Dash Original Blend
1 tablespoon Parsley flakes

Brown the ground round, add onion, celery & saute
Add carrots & the rest of the ingredients
Simmer for 1 - 1/2 hours
Boil 1/2 Lb. Diatelini pasta (no. 57) in salted water
Drain and add to pot
NOTE: Add a little more tomato juice and V8 juice as needed
(when doubling recipe use the full 64 oz. bottle of V8 and tomato juice)

This recipe complements of Bernice Deboe