Hearty Beef and Rice Minestrone Soup

READY IN: 1hr 30mins




  • Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl.
  • Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.
  • Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.
  • Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.
  • Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.
  • Ladle into bowls and top with grated parmesan cheese.
  • Delicious!