This soup was a HUGE hit when I made the recipe. I didn’t get a photo, but I’ll be making it again very soon! My sister who was visiting and my mom both loved it, and my toddler said it was MMMMMM.
I do so love soups, and even my husband (not quite as much a soup lover) found this hearty enough with noodles and beef and tons of veggies to be a “real meal”. I’m not so interested in eating many grains, especially not much pasta, so he cooks the noodles separately for him and anyone else who wants them (our toddler cannot resist!).
This makes a huge batch, so go ahead and freeze meal sized portions of soups in recycled glass jars. When you need a quick lunch or dinner thaw in the fridge then heat through in a small pot on the stove just like you would with canned soup. You’ll never want to buy canned soups again once you have a freezer stocked with some homemade soups that taste better and are better for you.
- 3 tbsp olive oil
- 1 onion, chopped (about 1 1/4 cup)
- 6 carrots, peeled and sliced (if they’re small use 8 carrots)
- 2 cups chopped bell peppers
- 6 cloves garlic, chopped
- 1lb ground beef, preferably grassfed
- 1 large can or jar of crushed tomatoes
- 1 small jar tomato paste
- 3/4 cup red wine (less if desired, or omit)
- 3 cups beef broth (more if needed)
- 3 cups water (more if needed)
- 2 cups green beans
- 2 zucchinis, quartered and sliced
- 1.5 tbsp Italian seasoning
- salt and pepper to taste
- 1 large bag baby spinach
- 1 cup seashell pasta or similar, my husband prefers egg noodles
- Sauté onions, peppers, carrots and garlic in olive oil in cast iron, put into soup pot. Brown beef and liver in pot, add to soup pot then reduce tomatoes, wine and some broth in cast iron.
- Combine all ingredients except spinach and pasta, bring to boil, simmer 20min. add pasta and spinach, cook 15 minutes. alternately, add spinach, cook pasta separately or omit to keep the soup grain free.
- Serve or cool and store. Reheat on stovetop.