Here’s yet another soup recipe coming your way–this time an old favorite. I’ve been making it for at least 8 years, and, as you can imagine, it has morphed a bit from its original form. It’s a great soup to take to pot lucks or to share with friends because it’s so easy and generally very well-received.
Italian Beef, Vegetable, and Bean Soup
2 tablespoons virgin, unrefined coconut oil (or extra virgin olive oil)
2 cups chopped onion
2 cups sliced carrots (cut into halves or quarters lengthwise before slicing for very thick carrots)
1 medium to large green bell pepper, cored, seeded, and chopped
4 very large garlic cloves, minced
Saute the chopped vegetables in the oil over medium-high heat in a dutch oven until tender-crisp. Then, add
28 ounces canned crushed tomatoes
28 ounces canned diced tomatoes
4 cans (14 oz each) beef broth
2 cans (14 oz each) cannellini beans, rinsed and drained (or great northern beans)
2 cans (14 oz each) dark red kidney beans, rinsed and drained
1 generous tablespoon dried Italian seasoning
1 teaspoon sea salt
1 teaspoon liquid red pepper seasoning
1/2 teaspoon freshly ground black pepper
Bring to a boil, then reduce heat and simmer, covered, for 30-45 minutes.
2 pounds lean ground beef
Rinse and drain. Return to pan and add
1/2 teaspoon fennel seeds
1/2 to 1 teaspoon cayenne pepper (depending on the hotness of your powder)
Stir to distribute, then add beef to the simmering soup.
Finally, just before serving, stir in
4 cups (packed) chopped fresh spinach
Adjust seasonings to taste and serve.