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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 124.7
  • Total Fat: 3.0 g
  • Cholesterol: 24.8 mg
  • Sodium: 441.7 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.9 g

View full nutritional breakdown of Italian Vegetable Beef Bean Soup calories by ingredient
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Italian Vegetable Beef Bean Soup

Submitted by: SLASALLE

Introduction

A healthy, hearty, versatile soup or a main meal that freezes well A healthy, hearty, versatile soup or a main meal that freezes well
Number of Servings: 24

Ingredients

    2-1/2 pounds 93% lean ground beef
    2 medium red onions, chopped
    2 cups carrots, chopped
    2 cups celery, chopped
    4 cups water
    2 15-oz. cans tomato sauce
    2 15-oz. cans diced tomatoes
    2 cans dark red kidney beans, undrained
    1/2-cup frozen baby lima beans
    2 cups frozen cut green beans
    Beef bouillon granules (4 T)
    3 cups shredded cabbage
    1 cup small elbow macaroni

    Seasonings, all to taste (I use lots):
    Dried parsley
    Garlic (I used minced from jar)
    Italian seasoning (or basil, oregano and thyme)
    Sea salt
    Pepper


Directions

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!

Number of Servings: 24

Recipe submitted by SparkPeople user SLASALLE.






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