Italian Ground Beef Soup!
By: Kecia’s Flavor Breakthrough!
Today is COLD, not as cold as it is going to be in a few days, but my Honey has been outside all day. I was racking my brains on what kind of soup I could make for him to warm him up. I had ground beef in the fridge. Then I asked him, Mexican, Italian or a stew? As you can see from the name, he picked Italian. So here we go. What all do I have at home that will make him a delicious, warming pot of soup?
Serves 6 – 8
- 1 pound lean ground beef
- 1 onion, julienned
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- ½ cup dry red wine (optional)
- 1 cup green beans
- 2 cups, diced tomatoes
- 4 cups beef broth
- 2 tsps. Italian seasoning
- 1 tsp. dried Oregano
- ½ tsp. dried mint
- 1 tsp. dried basil
- 1 tsp. celery salt
- 1 Tbsp. Worcestershire sauce (trust me)
- 1 can of great northern beans, drained and rinsed
- Kosher salt and black pepper to taste
- 2 cups cooked ditelini pasta
- Shredded Parmesan cheese
Brown ground beef in a large pot, drain (I also rinse the extra grease off with hot water).
Put back in pot, add the onion, pepper, celery and carrots. Cook until onion becomes slightly translucent.
Add the garlic and cook an additional minute.
Stir in the wine to deglaze the pan, scrap up any bits stuck to the bottom of the pot.
Add the green beans, diced tomatoes, broth, Italian seasoning, mint, basil, celery salt and Worcestershire sauce.
Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until vegetables are tender.
Add the beans and salt and pepper to taste. Let simmer an additional 10 minutes. Check seasoning and adjust if necessary.
Place some of the pasta in the bottom of the bowls and ladle some of the soup over the top.
Sprinkle some shredded Parmesan cheese on top if desired. Serve with some bread.