Whether you’re a meat-eater, a diabetic, a vegetarian, or a vegan, or you have specific food allergies, there’s always something delicious cooking in the Well Life kitchen!

Debbi’s Beef and Veggie Soup

by | Recipes, Soups | 0 comments

Makes 12 – 1 cup servings

1 lb. ground beef
2 (15 oz) cans diced tomatoes or 1 large (used one with Italian seasoning)
Carrots, sliced
Celery, cut into small pieces
Zucchini, cut into small pieces
Onion, chopped
1 can black beans, drained
1 can cannellini beans, drained
1 can Kidney Beans, drained
½ jar marinara sauce
1 carton of broth (4 cups – your choice)
Italian Seasonings (Oregano and Basil to taste)
2 Bay Leaves
Salt and pepper to taste (I didn’t use either)

Brown beef and break into small chunks. Drain and rinse beef.
Return beef to soup pot and add onion and sauté for a few minutes until onion starts to soften.
Add the rest of the ingredients, except the cannellini beans and marinara sauce.
Blend cannellini beans and marinara sauce in a blender OR see Chunky Version below (may need to add a little water).
Add blended ingredients to the soup pot to thicken soup.
Simmer for about 45 minutes until veggies are tender.

Chunky Version: You can just put the beans in the soup and not blend in the blender for a more chunky soup.