Traditional Beef Minestrone Soup Recipe

KetoFriendly Beefy Minestrone Soup Keto Cooking …

WEBSep 6, 2019 · Simmer over low heat, covered, for about 20 minutes or until the beef is tender. Add the remaining veggies and your favorite Italian …

1. Add 2 tbsp of olive oil to a heavy bottom pot and turn the heat on to medium-high. Add the stewing beef that's been cut into smaller chunks, and brown in batches if necessary.
2. Add the onion, garlic, and celery and continue to cook for 3-4 minutes or until the onion is soft and translucent.
3. While this is cooking, prepare the kale. Wash it thoroughly and remove the leaves from the stems. Roughly chop it.
4. Put the low-sodium beef broth, a whole 28-ounce can of diced tomatoes, tomato paste and kale into the pot with the beef, onions, and carrots.

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Keto beef minestrone soup Family on Keto

WEBMay 20, 2021 · Prep Time: 10 minutes. Cook Time: 45 minutes. Total Time: 55 minutes. Keto beef minestrone soup is recreation of a popular …

1. In a large pot on the stove (Dutch oven) heat the olive oil or lard and cook diced onion until golden brown and caramelized.
2. When onion caramelized, add minced garlic and beef cut into small cubes. Cook and occasionally stir until meat browned on the edges.
3. Add crushed tomatoes, carrot cut in slices, broth, salt, pepper, cacao and other herbs and spices, stir and cook on high heat until it starts to boil. Reduce the heat to medium low and let it simmer for 30 minutes or until meat is cooked and tender.
4. Add remaining veggies and simmer for 15 minutes.

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30 Minute Beef Minestrone Soup Mirlandra's Kitchen

WEBSep 8, 2020 · Brown the hamburger in a cast iron on medium-high heat. Add it along with all the drippings to the soup. Bring the soup to a boil …

1. Add contents of both cans of tomatoes including juice to a large soup pot. Use an immersion blender to puree.
2. Dice celery and put in microwave safe bowl with 2 cups of water. Microwave on high for 5-8 minutes until celery is fork tender. When the celery is done add it to the pot along with remaining water.
3. To the tomatoes add 4 cups water, bouillon, Italian seasoning, garlic powder, black pepper and cayenne pepper. Add the beans. Bring to a boil on high and then turn down to a rapid simmer.
4. Preheat a large skillet over high heat - cast iron if you have one. Add the olive oil, butter, diced onion and drained or fresh mushrooms. Once it starts to brown turn it down to medium-high and cook until golden, stirring occasionally. When it is done, add to soup.

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