Hearty Italian Beef, Bean, and Vegetable Stew
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Barefeet in the Kitchen · by Mary Younkin

Hearty Italian Beef, Bean, and Vegetable Stew

NUTRITION · PER SERVING—
CAL 14%·PRO 30%
CARBS 35G51% OF CAL
8G FIBER17G OTHER10G TOTAL SUGAR
FAT 10G32% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian beef and vegetable stew with tomatoes, beans, corn, and fresh herbs. Filling and aromatic with classic Italian seasoning.

mainitaliansoupbeefgluten free
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Nutrition & ingredients

Ingredients

serves 24
  • 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 cannellini 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 ground 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
PREP
—
SODIUM
714MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.