Italian Vegetable Beef Soup

 Beefy Italian Vegetable Soup

Indulge in the hearty goodness of our Beefy Italian Vegetable Soup. Forget about traditional soups, this one is practically a stew in disguise. Packed with tender beef, an array of colorful vegetables, and a medley of flavors that will make your taste buds dance with joy. Each spoonful is a battlefield of beans, mushrooms, kale, juicy tomatoes, and succulent beef sirloin fighting for your attention. One pot is all you need to whip up this delicious masterpiece that will warm your soul and satisfy your hunger. Say goodbye to bland soups and hello to a bowl of pure comfort and satisfaction.

Servings: 4

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 spinach, chopped

1 cup fresh green beans, bias-sliced into bite-size pieces

1 medium yellow bell pepper, chopped

Directions

Alright, let's get cooking! Start by heating up some oil in a big pot. Toss in the beef and let it sizzle until it's nice and brown, giving it a stir every now and then. Once the beef is cooked, fish it out of the pot with a slotted spoon.

Now it's time to add in the mushrooms, onion, and garlic. Let them cook up until they're tender and the mushrooms have a nice brown color. Pour in some vinegar to deglaze the pan and get all those tasty, browned bits off the bottom.

Next, throw in the broth, tomatoes, wine (if you're feeling fancy), herbs, and spices. Bring everything to a boil before adding back the beef, kale, green beans, and bell pepper. Let it all simmer away until everything is nice and tender.

Serve up this delicious soup in bowls and enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, and oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.