Italian Vegetable Soup With Ground Beef Food

ITALIAN VEGETABLE SOUP

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

HEARTY ITALIAN VEGETABLE BEEF SOUP

Steps:

• In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
• Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
• Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
• Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!

VEGETABLE BEEF SOUP RECIPE

Steps:

• Heat a large stock pot over medium-low heat. Add butter/oil and allow to warm. Add diced onion, celery, sliced carrots and salt. Cook, stirring occasionally, for 10 minutes.
• Add ground beef. Break up beef with spoon; cook, stirring occasionally, until beef is completely browned.
• Add yellow squash/zucchini, mushrooms, black pepper, Italian Seasoning, parsley, paprika and grated garlic. Cook, stirring occasionally, for 5 minutes.
• Stir in remaining ingredients; beef stock, diced canned tomatoes, green beans and okra. Bring to a low boil, reduce to a simmer. Cover and simmer for a minimum of 1 hour.** All vegetables should be tender.*** Season to taste. Keep warm on low heat until ready to serve.

ITALIAN BEEF VEGETABLE SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ITALIAN VEGETABLE SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
• Ladle the soup into bowls. Sprinkle with Parmesan and serve.

ITALIAN VEGETABLE SOUP WITH GROUND BEEF

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, beef broth. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more broth. I find I like it more soupy than thick, so adjust liquid amounts accordingly by adding water or additional beef broth.

GROUND BEEF VEGETABLE SOUP

Steps:

• In a 5 to 6 quart dutch oven over medium heat, add the olive oil, ground beef, onion, and the garlic. Cook and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for about 6 to 8 minutes or until the carrots begin to soften, stirring occasionally. Stir in the Italian seasoning bay leaf and cook for another minute or two.
• Add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn.
• Stir, bring to a boil, reduce heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.

LOW CARB HAMBURGER SOUP

Steps:

• Brown ground beef, onion and garlic until no pink remains. Drain fat.
• Add all remaining ingredients and bring to a boil. Reduce heat to a simmer and let cook 15 minutes or until vegetables are tender.

ITALIAN VEGETABLE BEEF BEAN SOUP

Steps:

• While browning beef and chopped red onions, par boil carrots and celery in 4 cups of water (reserving water for later use) for 10 minutes. Drain ground beef/onion and put in large soup pot. Add canned ingredients (tomatoes, tomato sauce, kidney beans), add frozen green beans (preferably plain cut, NOT french) and frozen lima beans and all seasonings, including garlic (you can use already minced to save time). Start soup on medium high to begin slow boil. Use slotted spoon to remove carrots and celery from water (again reserving water) and add to soup. Add beef bouillon cubes (or granules) to reserved water and stir until dissolved. Add to soup. Cover pot and let it come to a light boil for 10-15 minutes, stirring a few times. Add cabbage and macaroni to soup. Simmer for at least 1/2-hour, the longer the better.
• Makes 24 1-cup servings.
• Long prep time, but SO WORTH IT.
• I top with small amount of shredded parmesan cheese (not included in nutritional calculation).
• I freeze extra for later use.
• Can double or triple recipe.
• Can substitute ground turkey.
• Can add or substitute other beans (garbonzo, pinto, etc.)
• Can delete ground beef and use vegetable broth instead of beef broth for vegetarian soup!