Appetizers / Soups / Salads

Beef and Bean Vegetable Soup is for Lunch.

Beef and Bean Vegetable Soup takes several minutes to prepare.

Beef and Bean Vegetable Soup takes several minutes to cook.

Beef and Bean Vegetable Soup makes 12 servings.

The ingredients for Beef and Bean Vegetable Soup are:

1 tsp olive oil
2 lbs lean ground beef
1 large onion chopped
4 garlic cloves minced
2 stalks celery chopped
2 carrots peeled and chopped
3 cups savoy cabbage chopped
1 tbsp oregano (or 3 tbsp fresh)
1 tbsp basil (or 3 tbsp fresh)
1/2 tsp chili flakes (more if you like it spicy)
3 cups beef broth
3 cups water
1 19 oz can garbanzo beans (or white kidney beans)
1 28 oz can chopped tomatoes
2 tbsp tomato paste

Here is how you make Beef and Bean Vegetable Soup:

Scramble fry ground beef with oil, onion and garlic. When meat is no longer pink add celery, carrot and spices. Saute for about 4 minutes. Add remaining ingredients. Bring to a boil then reduce heat to simmer for 30 minutes. Soup can be served with optional parmesan cheese garnish. Makes 10-12 2 cup servings.I make a pot of soup at the beginning of the week. It makes a quick easy meal. If the broth is getting low later in the week I just add a bit more water.Number of Servings: 12Recipe submitted by SparkPeople user LEITHB.

The nutritional information for Beef and Bean Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 292.1

• Total Fat: 16.8 g
• Cholesterol: 56.3 mg
• Sodium: 529.9 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 4.2 g
• Protein: 17.7 g