Hearty Italian Beef and Vegetable Stew
2 lbs ground beef
1 very large yellow onion, 2 cups diced small
2 lbs carrots, 8 cups peeled and sliced thin
1 bunch celery, 4-5 cups sliced thin
(3) 29 ounce cans petite diced tomatoes
(1) 29 ounce can crushed tomatoes
(1) 29 ounce can tomato sauce
3 cups cooked or (2) 14 ounce cans light red kidney beans
3 cups cooked or (2) 14 ounce cans great northern or cannelloni beans
4 cups hot water mixed with 2 tablespoons beef base, I use Better Than Bouillon
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoon freshly cracked black pepper
2 teaspoons freshly cracked kosher salt
29 ounce bag frozen green beans
29 ounce bag frozen corn
Optional: finely grated Pecorino Romano or Parmesan cheese
In the bottom of an enormous stock pot, over medium high heat, cook and crumble the ground beef with the onions. Season with 1 teaspoon each salt and pepper. When the beef is cooked, drain any excess grease. There is very rarely any substantial grease in this mixture when I cook it, but depending on the meat you are buying, you might need/want to drain it. Add all remaining ingredients, except for the frozen vegetables.
Stir to combine and bring to a boil. Reduce heat to about medium/low and simmer for 20 minutes, or until the carrots are slightly softened. After 20 minutes, add the green beans and corn and bring back to a boil. Reduce heat and simmer for just a few minutes until the green beans and corn are tender.
Serve warm, topped with cheese if desired. If you desire to freeze the soup, let it cool completely and then portion into freezer safe containers.
Source : barefeetinthekitchen.blogspot.com
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