I don’t know about you, but I love making one-pot meals! It makes cleanup so much easier. I tend to work out in the late afternoon/evening, so dishes like this work really well for us. I can come back home after a run, throw a pot of soup on the stove and let it simmer while I go grab a shower. Then, dinner is served!
This is a super easy and tasty dish to throw together on any busy weeknight. I love using a jar of pasta sauce in soup recipes instead of just a can of tomatoes. It’s a quick way to add tons of flavor to a dish with basically no effort. I used a jar of Cadia Organic Roasted Garlic Sauce, which I get at our local Natural Grocers. I like the flavor and the thicker consistency of this brand. It isn’t watery like some pasta sauces can be. If you aren’t a fan of roasted garlic pasta sauce, you could certainly substitute your favorite one in this recipe.
I only had dried beans in my pantry, so I cooked those up ahead of time to use in this recipe. Canned beans really do help bring this meal together in a jiffy. I recommend the Eden Foods brand of canned beans, which are soaked overnight and come in BPA free cans.
1 (28 oz) jar roasted garlic pasta sauce (or your favorite sauce)
2 cans of great northern beans, drained and rinsed (or 3 cups cooked beans)
In a soup pot, heat the oil over medium-high heat. Add the ground beef and cook, crumbling it with a spoon, until browned. Add the onions, celery and carrots and cook until soft, about 5-6 minutes. Add the seasonings and toss to coat. Pour in the pasta sauce, add the beans and mix together. Bring to a simmer with a lid partially on and let cook until the vegetables are tender, about 15-20 minutes.
Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.
Hi, I'm Tempie! I write about all aspects of healthy living, from nutritious recipes to fitness! More...