Beefy Bean and Vegetable Soup

“A wonderful hearty minestrone and even better the next day, I also like to add in fresh baby spinach at the end of cooking and simmer for a few minutes, this soup freezes very well --- the longer this soup simmers the richer it will be so don't be afraid to cook for a longer time, feel free to adjust all amounts to taste --- add in some cooked small shells at the end of cooking if desired.”
READY IN:
1hr 45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
  2. Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
  3. Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
  4. Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
  5. Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
  6. Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
  7. Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
  8. Ladle into bowls and top with more Parmesan cheese if desired.

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