Soup for the Soul: Italian Vegetable Beef Soup

What to do with all those extra veggies in your fridge? Make soup. At least that’s what I always do.

I love ‘clean out the fridge’ type of soups like this one. You are accomplishing so many things with it…first and most important, you are cooking up a hearty, nourishing meal for your family, and second, you are clearing out odds and ends produce from your veggie drawer that would have probably gotten tossed in a few days. It’s a win-win situation.

And bonus, it’s pretty darn delicious.

Enjoy my recipe for my favorite Italian Vegetable Beef Soup

Italian Vegetable Beef Soup
Recipe from Aggie’s Kitchen

2 tb olive oil
2 zucchinis, quarter chopped
2 squash, quarter chopped
2-3 carrots, chopped
1 large onion, chopped
1-2 cups green beans, cut in 1 inch pieces
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
good pinch of salt and pepper
1 large can of Italian diced tomatoes, with juices
6 cups chicken broth
3/4 lb lean ground beef, cooked and crumbled
small cooked pasta, optional
Parmesan cheese, optional

In large stock pot, heat 2 tb olive oil and add zucchini, squash, carrots and onions. Cook for about 8 minutes until starting to soften. Add seasonings, tomatoes and chicken broth to pot. Bring to a boil, then reduce to simmer. Add green beans and cooked ground beef. Simmer soup for about 20 minutes. Taste for salt and pepper. Serve with Parmesan cheese and cooked pasta if you like.

Note:  amounts of vegetables can be varied.  Use what you have on hand.


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