Description
A hearty beef and bean soup loaded with vegetables.
Ingredients
Scale
- 2 tablespoons olive 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
- 1 30 oz beef broth
- 2 leaves Bay (optional)
- 1 1/2 teaspoon dried oregano
- 2 teaspoons basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried garlic
- 1 15 oz can cannelloni beans – drain then rinse
- 1 15 oz can red kidney beans – drain then rinse
- 1 cup ditalini pasta – uncooked
- optional veggies – green beans, bell peppers, russet potatoes or red potatoes, fresh or canned diced tomatoes, frozen corn, zucchini
Instructions
- Add oil to a heavy pot or dutch oven and brown ground beef.
- Add all ingredients except beans and pasta.
- Bring to an easy boil then turn down to simmer and cook for approximately 1/2 hour, stirring occasionally.
- Add beans and pasta. Cook until pasta is al dente, approximately 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. If handy, add some fresh parsley as a garnish for color.
- Serve with fresh crusty rolls.
Notes
- Adding salt and ground pepper is optional. I find when using canned beans 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: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg