Beefy Bean and Vegetable Soup

Beefy Bean and Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Beefy Bean and Vegetable Soup calories by ingredient
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Introduction

A nice big pot of thick beef and vegetable soup, complete with adzuki beans (yum!), asparagus, zucchini and a Texmati rice blend. Who cares that summer's right around the corner... soup is good anytime! A nice big pot of thick beef and vegetable soup, complete with adzuki beans (yum!), asparagus, zucchini and a Texmati rice blend. Who cares that summer's right around the corner... soup is good anytime!
Number of Servings: 8

Ingredients

    1/4 cup water
    1/2 lb lean ground beef
    2 shallots, diced
    1 zucchini, diced
    1 green bell pepper, diced
    1 cup diced celery
    2 cups diced carrots
    10-oz canned sliced mushrooms, drained
    1 tsp garlic powder
    1 tsp black pepper
    1/2 cup red wine
    4 cups beef broth
    1 29-oz can diced tomatoes
    1 cup mushroom tomato sauce
    1 cup dry adzuki beans, soaked overnight
    1 bay leaf
    1 tbsp dried basil
    1/2 tbsp dried oregano
    3 tbsp grated Parmesan cheese, divided
    6.5 oz baby red potatoes, halved or quartered if large
    3 1/2 cups water
    1 cup Texmati long and wild rice blend
    5.5 oz chopped asparagus
    5 oz chopped green beans
    Salt, to taste

Directions

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.

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