Prep Time: 10 mins
Total Time: 50 mins
Servings: 15-20
About This Recipe
“This soup is so hearty and filling, but very healthy and low cal! We gobbled this up in two days! I chose not to add any pasta-the potatoes giving enough starch for me. If I decided to add 1 1/2 cups small pasta, i think i would cook it half-way, then add it at last 10 minutes and possibly add another 1/4 cup of water. This can also be made vegetarian by omitting the ground chuck. Enjoy!!!”
Ingredients
5lbslean ground chuck, browned and drained
1bay leaf
1 1/2 teaspoonsgarlic powder
1 1/2 teaspoonscoarse ground black pepper
1/2 teaspoonsalt( I sometimes will add a few beef bouillion cubes to this soup, but then I cut the salt out altogether)
1 (14 1/2 ounce) cans dark red kidney beans, simmered til the beans crack open
1tablespoongarlic-flavored olive oil
1 1/2 cupssliced carrots
1cupchopped onion
1cupchopped celery
1/2 cupchopped green bell pepper
5cupswater
2cupspotatoes, peeled and cubed,3/4 to 1 inch pieces
1 1/2 teaspoonsgarlic powder
1 1/2 teaspoonscoarse ground black pepper
1 1/2 tablespoonsitalian seasoning
1/4 cupsweet basil
1teaspoonsalt
2cupsshredded cabbage( 1 inch wide shreds)
1 (15 1/4 ounce) cans whole kernel corn, drained
1 (14 1/2 ounce) cans cut green beans, drained
1 (16ounce) jars ragu spaghetti sauce( “Chunky Gardenstyle, Tomato, Garlic, & Onion”)
3 (14 1/2 ounce) cans red gold stewed tomatoes
grated parmesan cheese( , Optional)
Directions
Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside.
Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes).
Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect).
When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot.
Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done.
Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked.
Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done.
Don’t allow the potatoes to cook too much or they will just fall apart.
Serve steaming hot with crackers& crusty buttered bread.
Sprinkle some parmesean cheese ontop, if you want.
For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great!
I hope you all enjoy my soup!
Reviews
“This soup is absolutely wonderful and even better the next day and the next day…and you get the idea.I omitted the potatoes and used a box of Orzo pasta (I think 16oz.). Do not forget the parm. cheese, it makes it. My family loved it;husband, daughters ages 9&6.Will definitely make this again. Thank you for sharing.”
“This is a delicious soup, although I am not sure how healthy 1/3 lb of beef for each serving is. I used 3 lbs of gr chuck and it was PLENTY meaty and my gang likes thick hearty soup.”
“Made with what I had and your inspiration. Didnt have: spaghetti sauce, carrots, cabbage or kidney beans. Instead I used: chopped spinach, garbanzo beans and 1# beef w/ chicken broth and water. So, different but definitely inspired by you!”
“WOW, Easy to make and great tasting . Finally a minestone that tastes like sweet home Chicago . Used pasta instead of potatoes and all dried herbs with home made spaghetti sauce.( I used the recipe from this site for that also . It was Mama I something .)served with saladand Emrils garlic bread. Thanks so verrrry much . My taste buds are in heaven Debbie”
“Wonderful hearty soup, one that is very good today and even better tommorow! I did not find the Ragu spaghetti sauce so I used Hunt’s and matchstick carrots instead of sliced. This soup would also be great without the ground chuck. Sprinkled parmesan cheese on before serving…YUM!”
“I first used this recipe almost a year ago, and shouldhave reviewed sooner.It hasbecome our favorite “vegetable” soup. Ihad everything but the ragusauce, but can’t imagine itbeing any better than it is.Will always make it exactlylike printed except for sauce.”