Best Chunky Italian Soup Recipes

CHUNKY ITALIAN SOUP

Chunky Italian Soup image

I first had this soup at a friends house. She gave me the recipe. She got the recipe out of Southern Living Magazine.

Provided by Jellyqueen

Categories Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 lb lean ground beef or 1 lb beef caps
1 medium onion, chopped
2 (14 1/2 ounce) cans Italian tomatoes
1 (10 3/4 ounce) can tomato soup with basil, undiluted
4 cups water
2 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chili powder
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can Italian cut green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 ounces rotini noodles, cooked
grated parmesan cheese (to garnish)

Steps:

Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.
Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain.
Return meat to pan.
Stir in tomatoes and the next 8 ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 30 minutes.
Stir in kidney beans and next 3 ingredients.
Simmer, stirring occasionally, for 15 minutes.
Stir in pasta.
Simmer for 5 more minutes.
Serve up into individual bowls.
Sprinkle each serving with Parmesan Cheese.

HEARTY BEEF AND VEGETABLE SOUP

Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories Dinner Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

Ingredients

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #soups-stews #beef #vegetables #european #potluck #fall #winter #italian #stove-top #dietary #seasonal #inexpensive #ground-beef #meat #to-go #equipment #4-hours-or-less