Saute onions, green pepper, celery and garlic until onions are wilted. Add tomato paste and fry until oil comes to the surface. Add tomato juice, whole tomatoes and juice, beef consomme, ketchup and bay leaves. Bring to boil, turn low and let cook for 1 hour. Add water if soup gets too thick. Cook pasta until firm, rinse in cold water, cover and set aside. Season ground meat with salt and pepper and fry until redness leaves meat, breaking as you fry. Drain grease from meat if needed. Add meat to soup along with parsley and simmer another half hour. Remove bay leaves. Serve one cup soup mixture in bowl and add the pasta according to how thick you like your soup. Soup freezes well without pasta.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana