Beefy Bean and Vegetable Soup Recipe

Name: Beefy Bean and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb lean ground beef; 12 lb bulk pork sausage (or use 1 pound ground beef); 1 large onion, chopped; 2 -3 tablespoons fresh minced garlic; 1 stalk celery, diced; 1 -2 teaspoon crushed red pepper flakes (or to taste); 3 teaspoons dried Italian seasoning; 1 (28 ounce) can crushed tomatoes; 2 cups v- 8 tomato juice (or use regular tomato juice); 1 (14 ounce) can tomato sauce; 1 (14 ounce) can beef broth; 1 -2 tablespoon Worcestershire sauce; 1 (16 ounce) can red kidney beans, drained; 1 (16 ounce) can white kidney beans, drained; 1 ½ teaspoons seasoning salt (or to taste); 1 teaspoon fresh ground black pepper (or to taste); 1 medium zucchini (sliced in half lengthwise then sliced into pieces); 2 carrots, peeled and sliced thinly; 1 -2 teaspoon brown sugar; ½ cup grated parmesan cheese

Servings: persons

12 lb lean ground beef
12 lb bulk pork sausage (or use 1 pound ground beef)
1 large onion, chopped
2 -3 tablespoons fresh minced garlic
1 stalk celery, diced
1 -2 teaspoon crushed red pepper flakes (or to taste)
3 teaspoons dried Italian seasoning
1 (28 ounce) can crushed tomatoes
2 cups v- 8 tomato juice (or use regular tomato juice)
1 (14 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 -2 tablespoon Worcestershire sauce
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
1 ½ teaspoons seasoning salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 medium zucchini (sliced in half lengthwise then sliced into pieces)
2 carrots, peeled and sliced thinly
1 -2 teaspoon brown sugar
½ cup grated parmesan cheese

1
In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
2
Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
3
Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
4
Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
5
Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
6
Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
7
Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
8
Ladle into bowls and top with more Parmesan cheese if desired.

7134

kcal

Calories

467

Fat

Carbs

614

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 12 lb lean ground beef, 12 lb bulk pork sausage (or use 1 pound ground beef), 1 large onion, chopped, 2 -3 tablespoons fresh minced garlic, and more.

Yes, Beefy Bean and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beefy Bean and Vegetable Soup

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