Easy Beef and Bean Soup
February 15, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4-5
Ingredients
- Ground Beef - 1 lb Tube
- (chopped (I used red/green)) 2 small bell peppers
- (peeled and chopped) 1 small onion
- (chopped) 2 stalks celery with tops
- (chopped) 2 cloves garlic
- Coarse salt to taste
- (drained and rinsed) 1 can cannellini beans
- (drained and rinsed) 1 can kidney beans
- 1 can Red Gold petite diced tomatoes with juice
- 2 C small shape pasta, we used Ditalini
- 1 box of Kettle and Fire beef stock (this is roughly 4C)
Directions
In a dutch oven sized pot, lightly soften the onions, garlic, celery, and peppers.
Move to the side of the pot and add the ground round.
Crumble and cook until browned.
Combine the contents and add the beans, tomatoes, pasta, and stock.
Set heat to medium and allow to simmer, stirring occasionally.
Keep an eye on the thickness- if you prefer a more “soupy” soup, add a bit of water or additional beef stock. Cooking the pasta absorbs much of the liquid.
The pasta cooks in about 10 minutes but monitor this to make sure you don’t overcook it.
Reduce heat to warm and stir to combine fully.
At this point you can choose to season with a bit of coarse salt and fresh black pepper.
This is a simple weeknight soup that requires few ingredients and many you may already have on hand!
