Hearty Beef and Vegetable Minestrone

A delicious and comforting chunky minestrone soup packed with beef and vegetables, perfect for a cozy meal on a chilly day.

Ingredients

3	(I use pre-cooked)
1⁄2	lb lean ground beef
2	carrots, finely sliced
2	cloves garlic, minced or crushed
1	large onion, finely chopped
1	stalk celery, finely chopped
2	bay leaves
1	teaspoon dry basil
1⁄2	teaspoon dried Italian seasoning
1	(28 ounce) can diced tomatoes
1	(900 ml) box beef broth (I use low sodium kind)
1⁄4	cup uncooked barley
1⁄2	cup egg noodles (I use extra fine)
1	salt, to taste

Instructions

• 1. Begin by cooking the bacon until it is crisp. If preferred, you can use pre-cooked bacon to save time.
  2. Once the bacon is cooked, cut it into small pieces and place it in a large stock pot.
  3. In a frying pan, cook the lean ground beef until browned. Drain any excess liquid and then transfer the ground beef to the pot with the bacon.
  4. In the same frying pan, add the finely sliced carrots, minced garlic, chopped onions, and chopped celery. Cook for 5-10 minutes until softened, then add this mixture to the pot.
  5. To the pot, add bay leaves, dried basil, dried Italian seasoning, diced tomatoes, and beef broth.
  6. Bring the pot to a boil, cover it, then reduce the heat and let it simmer for about 20 minutes.
  7. After simmering, add the uncooked barley and egg noodles. Continue simmering for an additional 30-45 minutes, or until the barley is soft.
  8. If the soup thickens more than desired, adjust the consistency by adding more beef broth. If unavailable, water can be used, though it may slightly dilute the flavor.
  9. Taste the soup and adjust the seasoning to your preference. Consider adding salt, hot pepper flakes, Parmesan cheese, Italian blend seasoning, or any other desired seasonings.

Jul 18, 2024