This post was last published in November, 2015. It is still one of my favorite soups that can be made with lean ground beef and all the veggies in your fridge (specifically zucchini, green beans and carrots). Although we are still experiencing 90+ degree weather in Florida, I crave this light, yet hearty, soup all the time. It’s perfect for light lunches and dinners – it’s nice to make ahead so that you have something to quickly reheat when you are short on time.

Click here to PIN this Italian Vegetable Beef Soup recipe!

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Are you all turkey’ed out or what? I know I am. I had a few good leftover turkey recipes swirling in my head over the weekend (my daughter wanted me to make a turkey pasta salad, mmm), but honestly, I just didn’t get around to any creative leftover creations. We had a lot of turkey paninis and just straight up Thanksgiving plate reruns. It’s all good.

Moving on from turkey…I’m bringing up this Italian Vegetable Beef recipe from the archives. I originally posted this recipe back in December of 2009. Crazy how long ago that was! I remember I made this soup to take to my daughter’s preschool teacher who had just had surgery. When she got back to school, she told me her and her daughters loved the soup so much and wanted more. Yea, a compliment like that pretty much always makes my day. 🙂 Since then, I have made this soup quite a few times. It’s a great change from my typical chicken based soups, the lean beef (or bison) makes it a little extra hearty but still easy on the calories.

I’m sure most of you will agree that a bowl of good homemade soup is total comfort.  Soup has a way of warming up the body while nourishing it with so many health benefits at the same time.  I’m more of a broth base soup person, so I’m not really referring to the heavier creamy soups…not that those are bad, but they just don’t make me feel the same as a soup filled with lots of herbs and vegetables in broth.

Whenever I find that I have lots of vegetables in the veggie drawer that need to be used up, I usually make soup.  This particular day I had a nice variety of veggies….zucchini, squash, carrots and green beans. 

Add some dried herbs, lean ground beef and chicken broth and you’ve got Italian Vegetable Beef Soup.

Healthy Italian Vegetable Soup

1. In large stock pot, heat 2 tablespoons olive oil over medium heat and add zucchini, squash, carrots, garlic and onions. Cook for about 8 minutes until vegetables start to soften.
2. Add seasonings, tomatoes and chicken broth to pot. Bring to a boil, then reduce to simmer.
3. Add green beans and cooked ground beef.
4. Simmer soup for about 20 minutes.
5. Taste for salt and pepper. Serve with Parmesan cheese and cooked pasta if you like.

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Italian Vegetable Beef Soup

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Break out the vegetables for this light and savory Italian Vegetable Beef Soup recipe. It’s loaded with great vegetables like zucchini, squash and carrots. Healthy (and easy) comfort food!

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Ingredients

• 2 tb olive oil
• 2 zucchinis, quarter chopped
• 2 squash, quarter chopped
• 2–3 carrots, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1–2 cups green beans, cut in 1 inch pieces
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• good pinch of salt and pepper
• 1 32oz can of Italian diced tomatoes, with juices
• 6 cups chicken broth
• 1 – 1.25  lb lean ground beef or bison, cooked and crumbled
• Parmesan cheese, optional

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Instructions

1. In large stock pot, heat 2 tb olive oil and add zucchini, squash, carrots, garlic and onions. Cook for about 8 minutes until starting to soften. Add seasonings, tomatoes and chicken broth to pot. Bring to a boil, then reduce to simmer. Add green beans and cooked ground beef. Simmer soup for about 20 minutes. Taste for salt and pepper. Serve with Parmesan cheese and cooked pasta if you like.

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Notes

Note:  amounts of vegetables can be varied.  Use what you have on hand.

Healthy Soup Recipes

Soup is one of my go to meals when I’m trying to trim some pounds or just generally feel healthier. Some soups I tend to make often are  Slow Cooker Italian Sausage and Kale Soup with Sweet Potatoes, Slow Cooker Split Pea Soup, Italian Tomato and Lentil Soup and Healthy Chicken Tortilla Soup. I’m ready to try this Beef Taco Quinoa Soup and Fall Vegetable Quinoa Soup!

Follow Aggie’s Kitchen’s board Soup, Stew and Chili Recipes on Pinterest.

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Life seems to happen when you least expect it. Two Sundays ago my son and I were on our way to church together with the plan of hitting up the grocery store with a shopping list full of recipe ingredients my family brainstormed that morning to cook up that afternoon and throughout the week (we were inspired the night before while watching Masterchef). Within the hour instead of to the grocery store, I was turned around and driving like lightning to the town I grew up in to see my grandfather in the ICU who took a turn after being admitted into the hospital for pneumonia two days before. I can’t even begin to tell you the heaviness I felt in my chest as I took that drive.

After a long, emotional roller coaster week, I am so thankful and happy to say that my sweet grandpa is on the mend. He is still in the hospital, and the road to recovery is still in front of him, but he is well on his way, thank God. He is a strong as an ox man that “can’t wait to get home and cook again” (his words yesterday). We can’t wait either.

It only felt right to share with you today a recipe for Ricotta and Spinach Fritters that my mom and grandparents have always made for us over the years. The last time I was home to visit, my mom had a plate of these “fritelli” (though made with swiss chard from the garden) sitting on the counter and my daughter and I pretty much polished off the entire plate during our visit. Growing up, it was not uncommon to have a plate of these out most afternoons for snacking. They are even delicious cold and straight out of the fridge. They are reminiscent of these summer squash and zucchini fritters that we also love and make often, but with the addition of some rich and creamy ricotta.

Enjoy.

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My house has been under siege by some sickie germs the last few weeks. Like seriously under siege people…I’ve had at least one child home sick at least 2 days each week since the week before Halloween. They seem to be passing it back and forth to each other all while my husband and I are trying to stay out of the line of fire. Somehow he’s managed to stay healthy (knock on wood); I’ve had a few feeling run-down moments, but thanks to a few good nights’ sleep and daily shots of Emergen-C I seem to be managing fine as head nurse in charge.

I have to admit though, I’m kind of over it. I want my kiddos healthy and back in school. Like now.

I really can’t complain though. Thankfully the only symptom is a lingering fever, and for anyone who’s a mom of little ones, there is something about having your kids home sick from school – they become your babies again with lots of snuggles on the couch in front of the television or in your bed. I’m actually loving that part. It gives me a great excuse to be lazy. But I’m not so sure if that’s a good thing or not (don’t look now, but the laundry pile is getting pretty scary).

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The post Slow Cooker Chicken Sausage and Peppers appeared first on Aggie's Kitchen.

Just look at that glorious bowl of pasta. Does it make you hungry? It sure makes me hungry that’s for sure. I honestly don’t know if I’ve ever met a bowl of pasta that doesn’t instantly make my stomach growl. It is truly one of my comfort foods, and loaded with fresh roasted veggies like this one makes it even better.

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The post Whole Wheat Spaghetti with Roasted Peppers and Eggplant appeared first on Aggie's Kitchen.

It’s always fun to go to a get together where everyone brings a dish. It gives you the opportunity to try out food that your friends and family enjoy cooking (always gives me ideas and inspiration!), and it also sometimes gives me the chance to branch out from the norm and make something that my family wouldn’t necessarily eat at home. This pasta salad isn’t really a good example of that since (thankfully) we all love pasta, tomatoes and cheese, but you catch my drift, right?

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The post Pasta Salad Caprese with Roasted Garlic and Balsamic Dressing appeared first on Aggie's Kitchen.

During the summer, I try to visit with my grandparents at least every couple of weeks. They don’t live too far from me – just about an hour drive – so it’s not uncommon for the kids and I to wake up in the morning and jump in the car for a spontaneous trip over to surprise them and spend the day. Our visit usually includes lunch, some wine, a dance session with my grandma and a little garden tour with my grandpa. Good times.

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The post Summer Eats – Sweet and Sour Garden Peppers appeared first on Aggie's Kitchen.

Before I posted one of my most asked for recipes, I had to do a little research on what to call it first. This is what I learned (from Wikipedia):

Marinara sauce is an Italian-American term for a simple tomato sauce with herbs—mostly parsley and basil—but, contrary to its name (which is Italian for “sailor-style”) without anchovies, fish, or seafood. In Italy, marinara refers to a seafood-based sauce or food and does not imply that tomato is either included or excluded.

I have always assumed marinara sauce to be simple, chunky tomato sauce but I never looked up it’s actual definition. My family is from Sicily and to be honest, I don’t really remember referring to our sauce as “marinara” until we opened up our second restaurant in Florida over 20 something years ago. Our sauce was always “sauce” (not gravy either…just sauce).

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The post Simple Marinara Sauce appeared first on Aggie's Kitchen.

Pasta makes me happy. It’s what I crave when I’m having an off day or am feeling homesick for my family. Or just in the mood for something good.

Total comfort food.

I shared this big bowl of comfort over at Family Kitchen last week. Here’s the recipe for Pasta with Roasted Vegetables and Tomato Sauce.

Hope you are having a great weekend….

The post Comfort is…a big bowl of Pasta appeared first on Aggie's Kitchen.

I’m over at Reluctant Entertainer today as a guest and I’m serving up one of my favorite meals to entertain with. Head over for the recipe and to read about how I’ve learned to avoid feeling a little “nutso” before big get-togethers.

Have a great day!!

The post Sausage & Peppers…and a few lessons learned appeared first on Aggie's Kitchen.

Baby Bella Philly Sandwiches

Doughnut Love…

Baked Stuffed Zucchini Boats

Black Bean Quesadillas

Creamy White Bean and Artichoke Spread

Sesame Tofu Noodle Bowl with Peanut Sauce

Pesto, Pasta and Peas with Cherry Tomatoes

Bruschetta Patty Melts

Sweet and Sour Peppers

And in addition to the recipes…I’m hosting a cookbook giveaway for Real Housewives of NJ Teresa’s Fabulicious!

Also read about Mominations…Babble’s way of recognizing the amazing women in our lives!

Have a great weekend everyone!!

The post What’s Cooking at Family Kitchen {Roundup} appeared first on Aggie's Kitchen.