This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful.
Beefy Italian Vegetable Soup
This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful.
Ingredients
- 1 teaspoon vegetable oil
- 12 ounces boneless beef sirloin steak trimmed of fat and cut into bite-size pieces
- 8 ounces fresh mushrooms quartered
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 2 (14 ounce) cans reduced-sodium beef broth
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- ¼ cup dry red wine (Optional)
- ½ teaspoon dried Italian seasoning crushed
- ¼ teaspoon fennel seed crushed
- ¼ teaspoon ground pepper
- 3 cups kale chopped
- 1 cup fresh green beans bias-sliced into bite-size pieces
- 1 medium yellow bell pepper chopped
Instructions
- Heat oil in a large pot. Add beef to the pot. Cook over medium-high heat until browned, stirring occasionally. Remove the beef from the pot with a slotted spoon.
- Add mushrooms, onion, and garlic to the pot. Cook and stir 6 minutes or until tender and the mushrooms are browned. Add vinegar and stir to remove the browned bits on the bottom of the pan.
- Add broth, undrained tomatoes, wine (if desired), Italian seasoning, fennel seed, and ground pepper. Bring to boiling. Add the beef, kale, green beans, and bell pepper. Reduce heat and simmer, covered, about 15 minutes or until the vegetables and beef are tender. To serve, ladle soup into bowls.
