Soup: Beef, Bean and Pasta Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 216.7
  • Total Fat: 9.3 g
  • Cholesterol: 30.0 mg
  • Sodium: 526.0 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 14.8 g

View full nutritional breakdown of Soup: Beef, Bean and Pasta Soup calories by ingredient
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Introduction

similar flavors to pasta figioli, but less complicated. similar flavors to pasta figioli, but less complicated.
Number of Servings: 14

Ingredients

    1 tbsp olive oil
    1.5 cup, chopped Onions, raw
    1.5 cup, diced Celery, raw
    1.5 cup, chopped Carrots, raw
    32 oz 80/20 ground beef chuck
    5 cup Beef Broth - Swanson Low Sodium or three 14 oz cans)
    12 oz V8 Vegetable Juice, Spicy Hot
    2- 14 oz cans Diced Tomatoes, Muir Glen Organic (i like fire roasted)
    1 can (6 oz) Tomato Paste
    1 - 14 oz can Kidney Beans, drained and rinsed
    1 - 14 oz can Great Northern Beans, drained and rinsed
    0.25 cup lemon juice
    1.5 tsp minced garlic (or 3 cloves, minced)
    2 tsp dried italian seasoning
    0.5 tsp ground red pepper

    soup pasta (if desired. not included in nutritional information)



Tips

please note that the nutritional information is based on 24 oz of ground chuck since that is the approximate cooked weight of the meat. you can always adjust if you wish.


Directions

heat oil in dutch oven. saute veggies until soft.

add meat. cook just until it loses its red color. drain.

add all remaining ingredients (except for pasta if using). bring to a boil, then reduce heat to low and simmer, uncovered, for about 45 minutes.

At this point your soup is done. It also freezes very well at this point.

If you want to add pasta: pick your favorite soup pasta. cook and drain according to package directions. serve as a stir in to your soup. i do this for two reasons. (1) the pasta can get mushy if it sits in the soup for a long time and definitely will if frozen in the soup. (2) i like everyone being able to add in the amount they prefer. that makes it really easy to adjust this to your nutritional needs.

Serving Size: 1 cup
Yield: 14 cups

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