Beefy Bean and Vegetable Soup
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
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.
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.