Beefy Italian Vegetable Soup
Simple, savory soup made with ground beef, vegetables, Italian herbs and pasta.
Ingredients
- 1 tbsp olive oil
- ¼ cup onion - finely chopped
- 3 cloves garlic - minced
- ¼ cup carrot - peeled and finely chopped
- ¼ cup celery - finely chopped
- ¼ cup peas
- ¼ cup corn kernels
- ½ pound ground beef - 80/20
- 1 cup stewed crushed tomatoes
- 1 tsp fresh oregano - minced
- 1 tsp fresh thyme - minced
- 1 tsp fresh basil - minced
- 2 bay leaves
- 6 cups beef stock
- 1 cup Ditalini noodles
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Add olive oil to a Dutch oven and bring up to medium heat.1 tbsp olive oil
- Add chopped onion, and sauté until translucent.1/4 cup onion
- Add chopped garlic, and sauté until aromatic.3 cloves garlic
- Add vegetables, and sauté until tender.1/4 cup carrot, 1/4 cup celery, 1/4 cup peas, 1/4 cup corn kernels
- Add ground beef, and crumble with a spoon or spatula.1/2 pound ground beef
- Cook while stirring until meat is evenly browned.
- Add crushed tomatoes.1 cup stewed crushed tomatoes
- Stir in the tomatoes, and cook for several minutes.
- Add the herbs, and sauté until aromatic. Pre-heat the beef stock in the microwave.1 tsp fresh oregano, 1 tsp fresh thyme, 1 tsp fresh basil, 2 bay leaves
- Add hot beef stock to the soup.6 cups beef stock
- Stir to incorporate, then bring up to a fast boil.
- Add the noodles, and stir into the soup.1 cup Ditalini noodles
- Reduce heat to a low boil. Cook pasta for 10 minutes until al-dente, or according to package instructions.
- Remove from the heat, add the salt and pepper and adjust to your liking.1 tsp kosher salt, 1/2 tsp black pepper
- Serve hot!
Nutrition
Calories: 322kcal | Carbohydrates: 26g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1507mg | Potassium: 1099mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1587IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 4mg
