Beefy Bean and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup water1/2 lb lean ground beef2 shallots, diced1 zucchini, diced1 green bell pepper, diced1 cup diced celery2 cups diced carrots10-oz canned sliced mushrooms, drained1 tsp garlic powder1 tsp black pepper1/2 cup red wine4 cups beef broth1 29-oz can diced tomatoes1 cup mushroom tomato sauce1 cup dry adzuki beans, soaked overnight1 bay leaf1 tbsp dried basil1/2 tbsp dried oregano3 tbsp grated Parmesan cheese, divided6.5 oz baby red potatoes, halved or quartered if large3 1/2 cups water1 cup Texmati long and wild rice blend5.5 oz chopped asparagus5 oz chopped green beansSalt, to taste
Heat water in a large stockpot over medium-high.
Add ground beef and cook until browned, stirring to crumble.
Add shallots, zucchini, bell pepper, celery, carrots and mushrooms. Cook, stirring, 3-4 minutes.
Sprinkle with garlic powder and black pepper, cook 2 minutes further.
Add wine, stirring vigorously to dislodge browned bits, then stir in the broth, tomatoes, tomato sauce, beans, bay leaf, basil, oregano and 2 tbsp of the Parmesan.
Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours.
Remove the bay leaf and stir in the potatoes and remaining Parmesan.
Partially cover the pot and simmer 1 hour longer, until beans are tender.
Stir in the water, rice, asparagus and green beans and simmer (covered) 25-30 minutes longer, until rice is cooked and vegetables are tender. Add salt to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add ground beef and cook until browned, stirring to crumble.
Add shallots, zucchini, bell pepper, celery, carrots and mushrooms. Cook, stirring, 3-4 minutes.
Sprinkle with garlic powder and black pepper, cook 2 minutes further.
Add wine, stirring vigorously to dislodge browned bits, then stir in the broth, tomatoes, tomato sauce, beans, bay leaf, basil, oregano and 2 tbsp of the Parmesan.
Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours.
Remove the bay leaf and stir in the potatoes and remaining Parmesan.
Partially cover the pot and simmer 1 hour longer, until beans are tender.
Stir in the water, rice, asparagus and green beans and simmer (covered) 25-30 minutes longer, until rice is cooked and vegetables are tender. Add salt to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 336.2
- Total Fat: 8.0 g
- Cholesterol: 22.7 mg
- Sodium: 925.8 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 8.5 g
- Protein: 17.6 g
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