Italian Vegetable Soup With Ground Beef Recipes

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
• Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
• Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Steps:

• 1. 1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt.
• 2. 2. Stir broth, tomatoes and carrots into beef. Bring to boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat, stir in spinach. 4 Servings
• 3. This is so versitle you can add different veggies, small potatoes or sweet potatoes etc. noodles, make it your own. It comes together quickly and with a grilled cheese or other sandwich, it is heaty enough for dinner ~ easy clean-up as well.

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, beef broth. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more broth. I find I like it more soupy than thick, so adjust liquid amounts accordingly by adding water or additional beef broth.

Steps:

• Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. , Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.

Steps:

• In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.