Hearty Beef and Vegetable Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Approximately 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients:

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 2 medium carrots, diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic, minced
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 2 tablespoons fresh basil (optional)

Instructions:

1. On medium heat, preheat a large pot or Dutch oven with olive oil. Add the lean ground beef and cook until it browns, breaking it apart into small pieces as it cooks (approximately 3-5 minutes).
2. Remove the cooked beef from the pot, drain any excess fat, and set it aside.
3. In the same pot, add the diced carrots, onion, celery, and minced garlic. Saute the vegetables until they soften, which should take about 4 minutes.
4. Add the canned diced tomatoes, tomato sauce, and the cooked beef back to the pot with the sauteed vegetables. Stir to combine everything together.
5. Add both the Great Northern and kidney beans to the mixture. Pour in the chicken broth and let it simmer for about 10 minutes.
6. Add the ditalini pasta, Italian seasoning, salt, and black pepper. Continue to cook for another 10 minutes or until the pasta is tender.
7. Serve the hearty beef and vegetable soup right away, garnishing with a sprinkle of fresh basil or grated Parmesan cheese if desired.

Enjoy this comforting and filling soup as a delicious meal on a chilly day!