Quick Italian Beef & Vegetable Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 450.7
- Total Fat: 24.3 g
- Cholesterol: 85.1 mg
- Sodium: 1,424.2 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 8.5 g
- Protein: 30.7 g
View full nutritional breakdown of Quick Italian Beef & Vegetable Soup calories by ingredient
Introduction
This is a great soup. My husband and I don't normally like spinach, but it tastes great in this recipe! This is a great soup. My husband and I don't normally like spinach, but it tastes great in this recipe!Number of Servings: 4
Ingredients
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1 lbs Lean Ground Beef
Garlic Clove
1/2 tsp Black Pepper
1/4 tsp Salt
28 oz Beef Broth
14 1/2 oz tomatoes, stewed, Italian-style
1 cup carrots
1 can Cannellini Bean
1 medium Zucchini
2 cups fresh Spinach
Directions
1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with pepper and salt.
2. Stir broth, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach. Garnish as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user NOTASHAMED.
2. Stir broth, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach. Garnish as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user NOTASHAMED.