Beefy Bean and Vegetable Soup

  1. In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
  2. Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
  3. Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
  4. Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
  5. Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
  6. Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
  7. Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
  8. Ladle into bowls and top with more Parmesan cheese if desired.

lean ground beef, pork sausage, onion, garlic, celery, red pepper, italian seasoning, tomatoes, tomato juice, tomato sauce, beef broth, worcestershire sauce, red kidney beans, white kidney beans, salt, fresh ground black pepper, zucchini, carrots, brown sugar, parmesan cheese

Taken from www.food.com/recipe/beefy-bean-and-vegetable-soup-287961 (may not work)

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