Beefy Bean And Vegetable Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1/2 lb lean ground beef
• 1/2 lb bulk lamb sausage (or use 1 pound ground beef)
• 1 large onion, chopped
• 2 -3 tablespoons fresh minced garlic
• 1 stalk celery, diced
• 1 -2 teaspoon crushed red pepper flakes (or to taste)
• 3 teaspoons dried italian seasoning
• 1 (28 ounce) can crushed tomatoes
• 2 cups v- 8 tomato juice (or use regular tomato juice)
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can beef broth
• 1 -2 tablespoon worcestershire sauce
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can kidney beans, drained
• 1 1/2 teaspoons seasoning salt (or to taste)
• 1 teaspoon fresh ground black pepper (or to taste)
• 1 medium zucchini (sliced in half lengthwise then sliced into pieces)
• 2 carrots, peeled and sliced thinly
• 1 -2 teaspoon brown sugar
• 1/2 cup grated parmesan cheese

Recipe

• 1 in a dutch oven cook the ground beef with lamb and onion until no longer pink; drain fat.
• 2 add in fresh garlic, diced celery, chili flakes and italian seasoning; cook stirring for 3 minutes.
• 3 add in crushed tomatoes, v-8 tomato juice, tomato sauce, beef broth, worcestershire sauce and red and kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
• 4 reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
• 5 add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
• 6 add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
• 7 mix in parmesan cheese until heated through, then mix in the cooked shells (if using).
• 8 ladle into bowls and top with more parmesan cheese if desired.