3cupscooked or2 14 ounce cans light red kidney beans
3cupscooked or2 14 ounce cans great northern or cannellini beans
4cupshot water mixed with 2 tablespoons beef baseI use Better Than Bouillon
2teaspoonfreshly cracked black pepper
2teaspoonsfreshly cracked kosher salt
29ouncebag frozen green beans
29ouncebag 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. Enjoy!
FREEZER MEAL: If you are interested in making this to keep in the freezer, be
careful to slightly under-cook the vegetables, as it makes the soup much
nicer when it is reheated. Mushy vegetables are never fun! Let the soup cool completely before transferring to freezer
safe containers. Soup can be heated in the microwave or it can be thawed first
and then reheated on the stove-top.
Hearty Italian Beef, Bean, and Vegetable Stew https://barefeetinthekitchen.com/hearty-italian-beef-and-vegetable-stew/