Hearty Ground Beef Tomato Soup

Prep Time
Cook Time
1h 25m
Ready In

Recipe: #6326

August 26, 2012

"This soup tastes even better the next day, adjust the chili flakes to suit heat level or you may omit, for best flavor make certain to brown the ground beef well. This soup freezes excellent without the addition of cooked pasta "

Original is 8 servings


  • Serving Size: 1 (402.5 g)
  • Calories 225.3
  • Total Fat - 10.4 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 53.1 mg
  • Sodium - 88 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 4 g
  • Sugars - 5.7 g
  • Protein - 18.1 g
  • Calcium - 78.9 mg
  • Iron - 3.3 mg
  • Vitamin C - 14.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook the ground beef in a pot with onion until well meat is well browned (about 12-15 minutes) drain fat. Add in garlic, basil, oregano and chili flakes and chili powder; cook 2-3 minutes.

Step 2

Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork. Reduce heat to low, partially cover and simmer for about 45 minutes stirring occasionally.

Step 3

After 30 minutes of simmering add in the kidney beans and whole or cut green beans; simmer for another 15-20 minutes seasoning with salt and black pepper about halfway through cooking.

Step 4

Mix in the cooked pasta until heated through. Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.


No special items needed.

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