This beef-based minestra is great for cold winter days. Serve in individual bowls with Parmesan cheese and parsley sprinkled over the top.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble the ground beef into a large stockpot set over medium heat. Cook and stir until meat is no longer pink. Drain off excess grease and add the olive oil. Heat the oil and add the garlic and onion; cook and stir until the onion is tender. Add cauliflower, jalapenos, shallot and mushrooms. Season with salt and cook for 8 to 10 minutes to release the water from the vegetables.

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  • Pour in the stewed tomatoes and season with red pepper flakes. Stir aggressively to break up the tomatoes. Pour in the beef broth and mixed vegetables and bring to a simmer. Cook until frozen vegetables are tender. Taste and adjust salt and pepper before serving.

Nutrition Facts

168.8 calories; 12.4 g protein; 15.4 g carbohydrates; 27.6 mg cholesterol; 554.4 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2008
Fantastic - a nice gut filling soup for this crazy Montana winter. Add a little red wine and it'll drive the people wild! Read More
(6)

Most helpful critical review

Rating: 3 stars
10/04/2013
As written this was really bland. I added a teaspoon each of dried basil and oregano which helped add flavor. Read More
(1)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/13/2008
Fantastic - a nice gut filling soup for this crazy Montana winter. Add a little red wine and it'll drive the people wild! Read More
(6)
Rating: 4 stars
09/30/2009
I only used one can of beef broth and added a lot of garlic salt and about 1 tsp of Italian seasoning. I also omitted the bag of frozen veggies but took the advice of a prior reviewer and added about 1 c. of red wine. My husband loved it! Topped with aged parmesean and served with fresh beer bread! Read More
(5)
Rating: 5 stars
02/24/2009
This turned out quite good a really nice soup/stew. Liked the flavor with the peppers and spice I added more. A quick and easy recipe suggestion that can easliy have different veggies or spices added or substitied to it. Read More
(4)
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Rating: 5 stars
07/28/2009
This is a great recipe! I didn't have mushrooms but added a package of Knorr Vegetable soup mix. So yummy! Read More
(2)
Rating: 5 stars
01/25/2011
Very easy to make & my kids LOVED it! Read More
(1)
Rating: 3 stars
10/04/2013
As written this was really bland. I added a teaspoon each of dried basil and oregano which helped add flavor. Read More
(1)
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Rating: 1 stars
12/11/2009
Not very flavorful and I followed the recipe exactly. Read More
(1)
Rating: 4 stars
02/08/2011
I'm usually opposed to ground beef in soup but since I that's all I had I found this recipe. Not bad! I basically used this as a jump-off point for all the fresh veggies I had sitting around that needed to be used -- a head of cauliflower bunch of broccoli carrots squash onion. Since I was out of tomatoes I used a can of tomato paste. Also used two beef bouillon and two chicken/tomato bouillon since that's what I had. I also wanted to thicken it and stretch it some so added about a 1/2 cup barley. So basically I barely followed the recipe at all... but I am of the opinion that it's hard to go wrong making soup. Throw in what you have throw in some spices let it simmer and voila: soup. This is a great starting point recipe. Read More
(1)
Rating: 5 stars
05/07/2009
This had some heat and I didn't even add the red pepper flakes! I nixed the cauliflower added red wine and halved the beef broth. I used the crockpot (browned beef first) and threw everything in on low to cook all day. DELISH. Read More
(1)