Italian Beef and Vegetable Soup
I love this soup! And the best thing is that it's even better the next day!
Brown together and drain:
1 lb lean ground beef (I prefer it better with lean ground sausage)
1 large garlic clove, crushed
Stir in:
2 cans beef broth (or one box is fine)
1 can Italian stewed tomatoes (undrained)
about 1 cup sliced carrots (I cut baby carrots in quarters length-wise)
Simmer, uncovered 10 minutes.
Stir in:
1 can white beans
1 medium zucchini (I cut it length-wise and then in half moons. I also usually add two)
1 medium yellow squash (this isn't in the original recipe. I cut it like the zucchini and I also usually add two because I love squash!)
Continue to cook 4 or 5 minutes. Remove from heat and add:
2 cups torn spinach (I never measure this - I usually add about half a bag)
Season with salt and pepper.
Brown together and drain:
1 lb lean ground beef (I prefer it better with lean ground sausage)
1 large garlic clove, crushed
Stir in:
2 cans beef broth (or one box is fine)
1 can Italian stewed tomatoes (undrained)
about 1 cup sliced carrots (I cut baby carrots in quarters length-wise)
Simmer, uncovered 10 minutes.
Stir in:
1 can white beans
1 medium zucchini (I cut it length-wise and then in half moons. I also usually add two)
1 medium yellow squash (this isn't in the original recipe. I cut it like the zucchini and I also usually add two because I love squash!)
Continue to cook 4 or 5 minutes. Remove from heat and add:
2 cups torn spinach (I never measure this - I usually add about half a bag)
Season with salt and pepper.
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