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    You are in: Home / Recipes / Beefy Bean and Vegetable Soup Recipe
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    Beefy Bean and Vegetable Soup

    Beefy Bean and Vegetable Soup. Photo by Texas Aggie Mom

    1/3 Photos of Beefy Bean and Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Kittencalskitchen's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on December 30, 2009


      Great meal for a chilly night! I used all ground beef and tried to reduce the sodium as much as possible (no seasoning salt, reduced or no sodium tomato ingredients when available) and it was delicious. I used the higher amounts of recommended spices and the heat level was perfect. Thanks for posting Kittencal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2008


      This was a delicious meal tonight. A very thick, hearty soup that we all enjoyed. I followed the recipe exactly, using a pound of ground beef since that's what I had. Also added the baby spinach at the end. I used the highest measurement of all the ingredients listed except the pepper flakes. I used 1 1/2 teaspoons and I'm glad I didn't use more. It had a definite kick to it and we like spicy foods, so if you don't like hot, use less. Ingredients did not list the amount of shell pasta so I contacted Kittencal and was told to get a 12 ounce pckg. Thanks Kittencal for posting this recipe. Not only did my whole family enjoy it, but it made my house smell great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beefy Bean and Vegetable Soup

    Serving Size: 1 (403 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 291.0
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 3.7 g
    Cholesterol 40.4 mg
    Sodium 865.3 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 8.9 g
    Sugars 6.8 g
    Protein 21.9 g

    The following items or measurements are not included:

    dried Italian seasoning

    seasoning salt

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