Best Vegetable Beef Minestrone Recipes

VEGETABLE BEEF MINESTRONE

Vegetable Beef Minestrone image

Plenty of vegetables, chick peas or beans of your choice plus pasta.

Provided by Lindsay Perejma

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 slices bacon, chopped
½ pound lean ground beef
2 carrots, chopped
2 cloves garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
¼ teaspoon crushed red pepper flakes
1 (14.5 ounce) can stewed tomatoes
1 (10.5 ounce) can beef broth
1 (15 ounce) can chickpeas (garbanzo beans), drained
2 ounces spaghetti, broken into pieces

Steps:

In a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. Drain off the grease and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and red pepper flakes. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 26.3 g, Cholesterol 34.7 mg, Fat 13.1 g, Fiber 4.3 g, Protein 13 g, SaturatedFat 4.7 g, Sodium 570 mg, Sugar 4.8 g

CHUNKY BEEF VEGETABLE MINESTRONE

Chunky Beef Vegetable Minestrone image

This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!

Provided by Dobby the kitchen e

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 strips cooked bacon (I use pre-cooked)
1/2 lb lean ground beef
2 carrots, finely sliced
2 cloves garlic, minced or crushed
1 large onion, finely chopped
1 stalk celery, finely chopped
2 bay leaves
1 teaspoon dry basil
1/2 teaspoon dried Italian seasoning
1 (28 ounce) can diced tomatoes
1 (900 ml) box beef broth (I use low sodium kind)
1/4 cup uncooked barley
1/2 cup egg noodles (I use extra fine)
salt, to taste

Steps:

Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
Cut bacon into small pieces and put in large stock pot.
Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
Bring to boil, cover, reduce heat and simmer for about 20 minutes.
Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.

Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 32.1, Sodium 784.5, Carbohydrate 21.4, Fiber 4.4, Sugar 7.2, Protein 13.2