Butter Beans Pasta and Meatball Soup

This soup is warm and comforting with the weather Houston is experiencing today.  This is an easy meal if you have meatballs in your freezer.   If you do not have meatballs made you may want to wait until the weekend to make this recipe.  You may not want to add the meatballs, that is okay.  Either way, the soup is relatively easy to put together.  Remember,  just have fun!

Ingredients

1 can of butter beans – do not drain
1 – 8 ounce can tomato sauce
8 ounces of water
4 tablespoons olive oil
1 small onion chopped
½ bell pepper chopped
½ teaspoon Lawry’s seasoned salt
½ teaspoon black pepper
2 teaspoons granulated garlic
1 cup dry macaroni – cooked and set aside - optional
12 small meatballs precooked – your favorite recipe
Recipes serves 2 to 3 persons

In an 8 quart saucepan, adding the olive oil, cook the onions, bell pepper, Lawry’s seasoned salt, and black pepper until tender.   Add undrained butter beans, tomato sauce, granulated garlic, and water.  Cook on low heat uncovered for 30 minutes.  Add meatballs and continue simmering for another 30 minutes.  Beans should have thickened.

You can add the pasta as desired to serving.  Do not add pasta to beans in pot while cooking.  The pasta will soak up too much of the liquid.

Enjoy with your favorite cornbread recipe.  I always like to add my vegetables, so a salad would be a great accompaniment.  Don’t forget the wine!  Enjoy and remember always remember, just have fun!