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Beefy Bean And Vegetable Rice Soup Recipe

Ingredients

How to make it

  • Heat water in a large stockpot over medium-high.
  • Add ground beef and cook until browned, stirring to crumble.
  • Add shallots, zucchini, bell pepper, celery, carrots and mushrooms. Cook, stirring, 3-4 minutes. See Photo
  • Sprinkle with garlic powder and black pepper, cook 2 minutes further.
  • Add wine, stirring vigorously to dislodge browned bits, then stir in the broth, tomatoes, tomato sauce, beans, bay leaf, basil, oregano and 2 tbsp of the Parmesan.
  • Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours.
  • Remove the bay leaf and stir in the potatoes and remaining Parmesan.
  • Partially cover the pot and simmer 1 hour longer, until beans are tender.
  • Stir in the water, rice, asparagus and green beans and simmer (covered) 25-30 minutes longer, until rice is cooked and vegetables are tender See Photo. Add salt to taste. See Photo
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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 336.2
    Total Fat: 8.0 g
    Cholesterol: 22.7 mg
    Sodium: 925.8 mg
    Total Carbs: 46.0 g
    Dietary Fiber: 8.5 g
    Protein: 17.6 g
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jo_jo_ba Oshawa, CA

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