Description
A delicious and hearty beef and bean soup perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil (or vegetable oil)
- 1 1/2 lbs lean ground beef
- 3 large carrots – diced
- 5 celery stalks – diced
- 1/2 large sweet onion – diced
- 1 28 oz can of crushed tomatoes (the large can)
- 1 30 oz beef broth (or chicken broth)
- 2 leaves Bay (optional but I love the flavor)
- 1 1/2 teaspoon dried oregano
- 2 teaspoon basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried garlic
- 1 15 oz can cannelloni beans (drained and rinsed)
- 1 15 oz can red kidney beans (drained and rinsed)
- 1 cup ditalini pasta – uncooked
- optional veggies to add – green beans, bell peppers, russet potatoes or red potatoes, fresh or canned diced tomatoes, frozen corn, zucchini
- salt and ground pepper to taste (optional)
Instructions
- Add oil to a heavy pot or dutch oven and brown the ground beef.
- Add all ingredients except beans and pasta.
- Bring to an easy boil, then turn down to simmer (usually medium heat) and cook for approx. 1/2 hour, stirring occasionally.
- Add beans and pasta. Cook until pasta is al dente, approx. 10 minutes.
- Remove bay leaves before serving or freezing.
- Serve in a bowl and garnish with freshly grated parmesan cheese and ground pepper if desired. Add fresh parsley as a garnish for color if handy.
- Serve with fresh crusty rolls.
Notes
- When using canned beans, usually no extra salt is needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg