Beef Minestrone Soup
Beef minestrone soup: browned ground beef, tomatoes, carrots, potatoes and celery slow cooked in beef stock and tomato juice, with beans, zucchini, green beans and ditalini added for the last 15 minutes. Serves 8.
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Ingredients
- 1 pound ground beef browned until completely cooked
- 14.5 ounces diced tomatoes 1 can, do not drain
- 2 cups carrots chopped
- 2 cups potatoes chopped
- 1 1/2 cups celery chopped
- 1 yellow onion diced
- 3 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups beef stock
- 2 cups water
- 3 cups tomato juice
- 15 ounces red kidney beans 1 can, drained and rinsed
- 15 ounces cannellini beans 1 can, drained and rinsed
- 1 1/2 cups zucchini diced
- 1 cup ditalini pasta uncooked
- 15 ounces green beans 1 can, drained
Instructions
- In a medium skillet, brown the ground beef until completely cooked and no longer pink; ground beef is safe at 160F.
- Put the browned beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into the slow cooker.
- Pour in the beef stock, water and tomato juice.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- When the time is up, add the kidney beans, cannellini beans, zucchini, ditalini and green beans.
- Cook on high for 15 more minutes, or until the pasta is tender, then serve.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Freeze without the pasta for 3 to 4 months. Reheat to a rolling boil; not in the slow cooker.
Nutrition
Serving: 1servingCalories: 344kcalCarbohydrates: 44.3gProtein: 21.6gFat: 9.7gSodium: 1341mgFiber: 8.9gSugar: 8.7g
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