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Soup: Italian Beef Soup




Source of Recipe


LLB


List of Ingredients




1 pound Ground Round Beef
1 tablespoon olive oil
1 small onion, chopped
1 cup chopped celery
1 cup chopped carrot
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
1 (28-ounce) can diced tomatoes
2 (14-ounce) cans vegetable broth
1/2 cup fresh loosely chopped basil leaves
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
1 (15-ounce) kidney beans, rinsed and drained
1/2 (8-ounce) container sliced fresh mushrooms



Recipe



1. Cook ground beef in a large Dutch oven about 5 minutes or until brown; drain and set aside.
2. Heat the oil in same Dutch oven over medium-high heat and add onion, celery, carrot, and garlic. Sauté about 5 minutes or until vegetables are tender; add pepper.
3. Stir in tomatoes and next 4 ingredients and simmer, uncovered over medium-low heat 20 minutes, stirring occasionally.
4. Add the kidney beans, mushrooms and beef and simmer 10 more minutes.


Makes 6 to 8 servings.

Cooking Tips: This recipe is very adaptable. You can add the vegetables you like and take out the ones you don't!