Hearty Vegetable and Bean Soup

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Why Make This Recipe

Hearty Vegetable and Bean Soup is a delicious dish that’s perfect for any meal. It’s packed with vegetables and beans, making it nutritious and filling. This soup is a great way to warm up on a chilly day and is easy to prepare. Plus, it can feed a crowd, making it ideal for family gatherings or meal prep for the week.

How to Make Hearty Vegetable and Bean Soup

Ingredients:

  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 15 oz can diced tomatoes
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can great northern beans, drained and rinsed
  • 3 tbsp minced fresh parsley
  • 1 cup dry ditalini pasta
  • 2 14.5 oz cans low sodium chicken broth
  • 3 8 oz cans tomato sauce
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup water
  • 2 tsp granulated sugar
  • Finely shredded Romano or Parmesan cheese
  • Salt and freshly ground black pepper

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned.
  2. Stir in the chopped onion, carrots, and celery; cook until softened.
  3. Add the minced garlic and cook for another minute.
  4. Stir in the diced tomatoes, dried basil, oregano, thyme, marjoram, chicken broth, tomato sauce, and water.
  5. Bring the mixture to a boil, reduce heat, and simmer for about 30 minutes.
  6. Add the kidney beans, great northern beans, and ditalini pasta. Cook until the pasta is al dente, about 10 minutes.
  7. Stir in the parsley, sugar, and season with salt and pepper to taste.
  8. Serve hot, topped with Romano or Parmesan cheese.

How to Serve Hearty Vegetable and Bean Soup

Serve this soup hot in bowls. A sprinkle of finely shredded Romano or Parmesan cheese on top adds a lovely touch. You can also serve it with crusty bread or crackers for a complete meal.

How to Store Hearty Vegetable and Bean Soup

To store leftovers, let the soup cool completely. Transfer it to airtight containers and refrigerate for up to 3 days. For longer storage, freeze the soup in portions. It will last up to 3 months in the freezer. Thaw in the fridge before reheating.

Tips to Make Hearty Vegetable and Bean Soup

  • Use fresh vegetables when possible for better flavor.
  • Mix in any vegetables you have on hand; this recipe is flexible.
  • Adjust the spices to your taste for a customized flavor.
  • For a vegetarian version, simply omit the ground beef and add more beans or lentils.

Variation

You can make this soup without meat for a vegetarian or vegan option. Substitute the lean ground beef with more beans or lentils to maintain a hearty texture.

FAQs

1. Can I use different kinds of beans?
Yes, you can use any beans you like. Black beans, pinto beans, or chickpeas are great alternatives.

2. Is this soup gluten-free?
To make it gluten-free, skip the ditalini pasta or use a gluten-free pasta option.

3. How can I make this soup spicier?
You can add red pepper flakes or diced jalapeños to give it an extra kick. Adjust the amount to your spice preference.

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