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Hearty Italian Vegetable Beef Soup
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Description
My kids (2 and 4 years) love this hearty tomato-based soup, and they usually ask for seconds and thirds. Great for cold winter nights and does well left over.
Ingredients
- 2 pounds Lean Ground Beef Browned/ Drained
- 1 whole Onion, Diced
- 1-½ cup Carrots Juliened Or Sliced
- 5 stalks Celery, Sliced
- 2 Tablespoons Minced Garlic
- 3 teaspoons Dried Basil
- 3 teaspoons Dried Oregano
- 1-½ teaspoon Dried Thyme
- ½ cups Water
- 3 cans Petite Diced Tomatoes (15 Oz Cans)
- 5 cups Tomato Juice
- 1 teaspoon White Vinegar
- 3 Tablespoons Sugar
- 2 teaspoons Salt, More Or Less To Taste
- ½ teaspoons Fresh Ground Black Pepper
- 1 can (15 Oz. Can) Black Beans, Drained
- 1 can (15 Oz. Can) Pinto Beans, Drained
- 1 can (15 Oz. Can) Navy Beans
Preparation
In a large stock pot, brown ground beef and drain off fat. Stir in onion, carrots, and celery. Cook until beef begins to caramelize, then add water. When onions are opaque/tender, stir in garlic, basil, oregano, and thyme. Add tomatoes, tomato juice, vinegar, and sugar. Cover and let simmer over low to medium-low heat. Stir occasionally and cook for 45 minutes. Add salt and pepper. Add beans and cook for an additional 10-15 minutes.
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SassyStephanie on 2.10.2010
Mmmm. This was delish!