Lamb, Leek and Cabbage Soup with White Beans

Soup

Lamb, Leek and Cabbage Soup with White Beans

Lamb cabbage soup with leeks and white beans in a light thyme broth. A gently simmered stovetop meal finished with parsley and optional cheese.
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Prep
20 minutes
Cook
2 hours 10 minutes
Total
2 hours 30 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Tender lamb and white beans in a brothy soup with leeks, cabbage and thyme.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1-2 tbsp Olive oil
  • 2 Leeks (white and light green parts, sliced and thoroughly rinsed)
  • 1 cup Carrot (diced)
  • 1 cup Celery (diced)
  • 4 cloves Garlic (roughly chopped)
  • 1 med Green cabbage head (halved, cored, cut into roughly 1″ cubes)
  • 1 1/2 lbs Boneless lamb shoulder (trimmed, cut into 2-inch pieces)
  • 6 cups Chicken broth (low sodium, plus water as needed)
  • 1 1/2 tsp Salt (or less, to taste)
  • 1/2 tsp Ground Black Pepper
  • 1 1/2 tbsp Apple cider vinegar
  • 2 tsp Thyme (dried (or Herbs de Provence, or Italian seasoning))
  • 1/2 tsp Caraway seeds (optional)
  • 1/4 tsp Cayenne (optional)
  • 2 Bay leaves
  • 15 oz Canned white beans (one can, drained and rinsed)
  • Parsley (chopped, for serving)
  • Grated pecorino (or other hard salty cheese – manchego, Parmesan) (for serving, optional)

The cooking plan

How to make Lamb, Leek and Cabbage Soup with White Beans.

  1. Rinse sliced leeks thoroughly to remove grit and drain. Heat oil in a large heavy stockpot over medium heat. Soften leeks, carrot and celery for 5–7 minutes; add garlic for 30 seconds.

  2. Add lamb, broth, pepper, vinegar, thyme, optional caraway and cayenne, and bay leaves. Start with less than the listed salt if the broth is salty. Bring to a boil, cover and simmer gently for 1 hour.

  3. Add cabbage and enough water to just cover it when gently pressed down. Cover and simmer for another 45–60 minutes, or longer until lamb pulls apart easily with a fork.

  4. Discard bay leaves. Stir in drained canned beans and simmer until hot throughout. Adjust seasoning and serve with parsley and optional grated cheese.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Lamb, Leek and Cabbage Soup with White Beans

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Tender lamb and white beans in a brothy soup with leeks, cabbage and thyme.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  • 1-2 tbsp Olive oil
  •  
    2 Leeks white and light green parts, sliced and thoroughly rinsed
  •  
    1 cup Carrot diced
  • 1 cup Celery diced
  • 4 cloves Garlic roughly chopped
  •  
    1 med Green cabbage head halved, cored, cut into roughly 1" cubes
  •  
    1 ½ lbs Boneless lamb shoulder trimmed, cut into 2-inch pieces
  • 6 cups Chicken broth low sodium, plus water as needed
  • 1 ½ tsp Salt or less, to taste
  • ½ tsp Ground Black Pepper
  •  
    1 ½ tbsp Apple cider vinegar
  • 2 tsp Thyme dried (or Herbs de Provence, or Italian seasoning)
  •  
    ½ tsp Caraway seeds optional
  •  
    ¼ tsp Cayenne optional
  •  
    2 Bay leaves
  •  
    15 oz Canned white beans one can, drained and rinsed
  • Parsley chopped, for serving
  •  
    Grated pecorino (or other hard salty cheese - manchego, Parmesan) for serving, optional

Instructions
 

  1. Rinse sliced leeks thoroughly to remove grit and drain. Heat oil in a large heavy stockpot over medium heat. Soften leeks, carrot and celery for 5–7 minutes; add garlic for 30 seconds.
  2. Add lamb, broth, pepper, vinegar, thyme, optional caraway and cayenne, and bay leaves. Start with less than the listed salt if the broth is salty. Bring to a boil, cover and simmer gently for 1 hour.
  3. Add cabbage and enough water to just cover it when gently pressed down. Cover and simmer for another 45–60 minutes, or longer until lamb pulls apart easily with a fork.
  4. Discard bay leaves. Stir in drained canned beans and simmer until hot throughout. Adjust seasoning and serve with parsley and optional grated cheese.

Notes

Adapted from Sylvia Fountaine at Feasting at Home, using her stovetop method. Use canned cooked beans, not dry beans. Allow extra simmering time if the lamb needs it.
Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

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Creamy Ground Beef and Vegetable Stew

Soup · Stews

Creamy Ground Beef and Vegetable Stew

Creamy ground beef stew with mushrooms, carrot and broccoli. A small-batch stovetop meal with a rich broth and clear cooking steps.
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Prep
10 minutes
Cook
30 minutes
Total
40 minutes
Serves
4 servings

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About this recipe.

Ground beef, mushrooms, carrots and broccoli in a creamy broth.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Ground beef (lean)
  • 1/4 cup Yellow Onion (chopped)
  • 1 Carrot (peeled and thinly sliced)
  • 1/2 cup Button Mushrooms (sliced)
  • 2 cloves Garlic (minced)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cups Beef broth (low sodium)
  • 1/2 cup Heavy cream
  • 1 tbsp Butter (melted, for dispersing xanthan gum)
  • 1/4 tsp Xanthan Gum (measure carefully)
  • 1/2 cup Broccoli florets (cut into small pieces)

The cooking plan

How to make Creamy Ground Beef and Vegetable Stew.

  1. Brown ground beef in a heavy pot over medium-high heat, breaking it into crumbles. Cook to 160°F (71°C); spoon off excess fat.

  2. Add onion, carrot and mushrooms. Cook for 4–5 minutes, stirring, then add garlic for 30 seconds.

  3. Pour in broth. Bring to a boil, cover and simmer gently for 15–20 minutes, until the carrot is tender. Add broccoli and cook for 3–5 minutes or until tender.

  4. Stir in cream over low heat. Mix xanthan gum thoroughly with the melted butter, then whisk into the stew. Heat gently, stirring for a few minutes until lightly thickened, without a hard boil. Taste and adjust salt and pepper before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Ground Beef and Vegetable Stew

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Ground beef, mushrooms, carrots and broccoli in a creamy broth.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Ingredients Instructions Notes

Ingredients
  

  • 1 lb Ground beef lean
  • ¼ cup Yellow Onion chopped
  •  
    1 Carrot peeled and thinly sliced
  • ½ cup Button Mushrooms sliced
  • 2 cloves Garlic minced
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 2 cups Beef broth low sodium
  • ½ cup Heavy cream
  • 1 tbsp Butter melted, for dispersing xanthan gum
  •  
    ¼ tsp Xanthan Gum measure carefully
  •  
    ½ cup Broccoli florets cut into small pieces

Instructions
 

  1. Brown ground beef in a heavy pot over medium-high heat, breaking it into crumbles. Cook to 160°F (71°C); spoon off excess fat.
  2. Add onion, carrot and mushrooms. Cook for 4–5 minutes, stirring, then add garlic for 30 seconds.
  3. Pour in broth. Bring to a boil, cover and simmer gently for 15–20 minutes, until the carrot is tender. Add broccoli and cook for 3–5 minutes or until tender.
  4. Stir in cream over low heat. Mix xanthan gum thoroughly with the melted butter, then whisk into the stew. Heat gently, stirring for a few minutes until lightly thickened, without a hard boil. Taste and adjust salt and pepper before serving.

Notes

Adapted from LCA Recipes’ Creamy Ground Beef Stew; the omitted 1/2 cup broccoli was restored from that source.
Xanthan gum thickens in very small quantities. Disperse it in melted butter before whisking into the stew, then allow a few minutes to hydrate. Refrigerate within 2 hours in shallow containers, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Beef and Mushroom Mulligan Stew

Soup · Stews

Beef and Mushroom Mulligan Stew

Beef and mushroom Mulligan stew with potatoes, corn and peas in a tomato broth. A comforting stovetop meal simmered until the beef is tender.
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Prep
20 minutes
Cook
2 hours 30 minutes
Total
2 hours 50 minutes
Serves
8 approximate servings

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About this recipe.

Beef, mushrooms and mixed vegetables simmer together in a light tomato broth.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Olive oil
  • 1 1/2 lb Beef chuck (cut into 1 1/2-inch cubes)
  • 1 lb Mushrooms (halved)
  • 1 cup Yellow Onion (chopped)
  • 1 cup Celery (chopped)
  • 1 cup Carrots (sliced)
  • 3-4 cloves Garlic (minced)
  • 2 tsp Italian seasoning
  • 8 cups Beef broth (low sodium)
  • 2 tbsp Tomato paste
  • 2 cups Potatoes (peeled, cut into 1-inch cubes; drain any holding water)
  • 1 cup Corn (frozen)
  • 1 cup Peas (frozen)
  • Salt (to taste)
  • Ground Black Pepper (to taste)

The cooking plan

How to make Beef and Mushroom Mulligan Stew.

  1. Heat oil in a 6–8-quart heavy pot over medium-high heat. Season beef lightly and brown in batches, turning to color all sides. Transfer to a plate.

  2. Soften mushrooms, onion, celery and carrots in the pot for 5–7 minutes. Stir in garlic, Italian seasoning and tomato paste for 1 minute.

  3. Return beef and pour in broth. Bring to a boil, then cover and simmer gently for 1 1/2–2 hours, or longer until the beef is nearly fork-tender. Stir occasionally.

  4. Add drained potato cubes and frozen corn. Cover and simmer for 20–30 minutes until potatoes and beef are tender. Add peas and simmer for their package cooking time, until fully heated. Taste and adjust salt and pepper.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef and Mushroom Mulligan Stew

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Beef, mushrooms and mixed vegetables simmer together in a light tomato broth.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 approximate servings
Course: Main Course, Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  • 1 tbsp Olive oil
  •  
    1 ½ lb Beef chuck cut into 1 1/2-inch cubes
  • 1 lb Mushrooms halved
  • 1 cup Yellow Onion chopped
  • 1 cup Celery chopped
  • 1 cup Carrots sliced
  • 3-4 cloves Garlic minced
  • 2 tsp Italian seasoning
  • 8 cups Beef broth low sodium
  • 2 tbsp Tomato paste
  •  
    2 cups Potatoes peeled, cut into 1-inch cubes; drain any holding water
  • 1 cup Corn frozen
  • 1 cup Peas frozen
  • Salt to taste
  • Ground Black Pepper to taste

Instructions
 

  1. Heat oil in a 6–8-quart heavy pot over medium-high heat. Season beef lightly and brown in batches, turning to color all sides. Transfer to a plate.
  2. Soften mushrooms, onion, celery and carrots in the pot for 5–7 minutes. Stir in garlic, Italian seasoning and tomato paste for 1 minute.
  3. Return beef and pour in broth. Bring to a boil, then cover and simmer gently for 1 1/2–2 hours, or longer until the beef is nearly fork-tender. Stir occasionally.
  4. Add drained potato cubes and frozen corn. Cover and simmer for 20–30 minutes until potatoes and beef are tender. Add peas and simmer for their package cooking time, until fully heated. Taste and adjust salt and pepper.

Notes

Adapted from A Spicy Perspective’s Mulligan Stew. Use beef chuck for this version. Cooking time is an estimate: wait until the beef yields easily to a fork before adding potatoes.
Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Smoked Sausage and Sweet Corn Chowder

Soup

Smoked Sausage and Sweet Corn Chowder

Smoked sausage and sweet corn chowder with potatoes and a creamy broth. Clear steps and an optional mushroom topping for a comforting meal.
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Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
8 approximate servings

Bring it to the table

About this recipe.

A creamy potato and corn chowder with smoked sausage and an optional mushroom topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 oz Fully cooked smoked sausage (sliced into rounds; not raw sausage)
  • 24-30 sm Chanterelle mushrooms (from a reliable food supplier, cleaned and sliced; optional)
  • 4 med Potatoes (peeled and cut into 1/2-inch cubes)
  • 2 cups Sweet corn kernels (fresh or frozen, measured after cutting from the cob)
  • 1 med Yellow Onion (medium chopped)
  • 2 cloves Garlic (finely minced)
  • 3 tbsp All-Purpose Flour
  • 6 cups Chicken stock
  • 3 sprigs Fresh thyme
  • 2 Bay leaves
  • 1 cup Half and half
  • 2 Green onions, or handful of fresh chives
  • 2 tbsp Olive oil (for the onion)
  • 1 tbsp Butter (for optional mushrooms; omit if not using them)
  • Salt (as needed)
  • Ground Black Pepper (as needed)

Soup · Chowder

Sweet corn meets smoky sausage

This potato chowder pairs sweet corn with savory smoked sausage. Part of the corn is blended into the broth, while the rest stays whole for texture.

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A gentle finish

Cook the potatoes separately until tender and drain them before adding. Once the half-and-half goes in, warm the chowder gently so the creamy broth stays smooth.

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The cooking plan

How to make Smoked Sausage and Sweet Corn Chowder.

  1. Boil potato cubes in a separate pot of water for 10–15 minutes until tender, then drain. Meanwhile, brown the fully cooked sausage in a skillet over medium heat and set aside.

  2. If using mushrooms, saute them in the butter over medium heat until tender and cooked through. Set aside.

  3. Soften onion in the olive oil in a large soup pot over medium heat for 5–7 minutes. Add garlic for 30 seconds. Add 1 cup corn and cook for 5 minutes. Sprinkle in flour and stir for 1 minute.

  4. Gradually whisk in 3 cups stock. Bring to a simmer and cook for 5 minutes. Remove from heat and carefully puree with an immersion blender approved for hot soup, keeping the blade submerged and following the manufacturer’s directions.

  5. Add remaining stock, drained potatoes, sausage, remaining corn, thyme and bay leaves. Simmer gently for 10 minutes, stirring often. Remove and discard thyme stems and both bay leaves.

  6. Stir in half-and-half and heat gently without boiling. Taste and season with salt and pepper. Serve with the optional cooked mushrooms and sliced green onions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Smoked Sausage and Sweet Corn Chowder

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A creamy potato and corn chowder with smoked sausage and an optional mushroom topping.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 approximate servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    12 oz Fully cooked smoked sausage sliced into rounds; not raw sausage
  •  
    24-30 sm Chanterelle mushrooms from a reliable food supplier, cleaned and sliced; optional
  •  
    4 med Potatoes peeled and cut into 1/2-inch cubes
  •  
    2 cups Sweet corn kernels fresh or frozen, measured after cutting from the cob
  • 1 med Yellow Onion medium chopped
  • 2 cloves Garlic finely minced
  • 3 tbsp All-Purpose Flour
  •  
    6 cups Chicken stock
  •  
    3 sprigs Fresh thyme
  •  
    2 Bay leaves
  • 1 cup Half and half
  •  
    2 Green onions, or handful of fresh chives
  • 2 tbsp Olive oil for the onion
  • 1 tbsp Butter for optional mushrooms; omit if not using them
  • Salt as needed
  • Ground Black Pepper as needed

Instructions
 

  1. Boil potato cubes in a separate pot of water for 10–15 minutes until tender, then drain. Meanwhile, brown the fully cooked sausage in a skillet over medium heat and set aside.
  2. If using mushrooms, saute them in the butter over medium heat until tender and cooked through. Set aside.
  3. Soften onion in the olive oil in a large soup pot over medium heat for 5–7 minutes. Add garlic for 30 seconds. Add 1 cup corn and cook for 5 minutes. Sprinkle in flour and stir for 1 minute.
  4. Gradually whisk in 3 cups stock. Bring to a simmer and cook for 5 minutes. Remove from heat and carefully puree with an immersion blender approved for hot soup, keeping the blade submerged and following the manufacturer’s directions.
  5. Add remaining stock, drained potatoes, sausage, remaining corn, thyme and bay leaves. Simmer gently for 10 minutes, stirring often. Remove and discard thyme stems and both bay leaves.
  6. Stir in half-and-half and heat gently without boiling. Taste and season with salt and pepper. Serve with the optional cooked mushrooms and sliced green onions.

Notes

This version uses 2 measured cups of corn, resolving the archive’s conflicting six-ear and two-cup options. Measured oil and butter quantities have been added for the saute steps.
Use fully cooked smoked sausage. Follow your immersion blender’s hot-liquid instructions. Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Vegetable Beef Soup

Soup

Vegetable Beef Soup

Vegetable beef soup with fork-tender chuck roast, potatoes and green beans. A slow-simmered tomato broth with clear steps for a hearty meal.
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Prep
20 minutes
Cook
3 hours 30 minutes
Total
3 hours 50 minutes
Serves
8 approximate servings

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About this recipe.

Slow-simmered chuck roast, potatoes and green beans in an herbed tomato and beef broth.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 1/2 tbsp Canola oil (divided: 1 1/2 tablespoons and 1 tablespoon)
  • 3-4 lb Chuck roast (boneless, fully thawed)
  • 7-8 cups Beef broth (low sodium, divided; extra if needed)
  • 1/4 tsp Black pepper (fresh ground)
  • 2 Bay leaves
  • 1 med Yellow Onion (chopped)
  • 2 Celery ribs (chopped)
  • 2 Carrots (peeled and chopped)
  • 2 cloves Garlic (minced)
  • 1 tsp Parsley (dried)
  • 1/2 tsp Oregano (dried)
  • 1/2 tsp Marjoram (dried)
  • 1/4 tsp Thyme leaves (dried)
  • 1/4 tsp Dried Basil (dried)
  • 2 med Potatoes, Yukon Gold (cut into 1/2-inch cubes)
  • 1/4 lb Green beans (trimmed and cut in 1″ segments)
  • 14.5 oz Petite diced tomatoes (canned, undrained)
  • 1 tbsp Worcestershire sauce

The cooking plan

How to make Vegetable Beef Soup.

  1. Sear the chuck roast on all sides in 1 1/2 tablespoons oil in a heavy covered pot.

  2. Add about 3 cups broth, pepper and bay leaves. Bring to a gentle simmer, cover and cook for 2 1/2–3 hours, or longer if necessary, until easily pierced and pulled apart with a fork. Add broth as needed to prevent drying.

  3. Near the end, soften onion, celery and carrots in the remaining tablespoon oil in a second stockpot for 5–7 minutes. Add garlic and dried herbs for 1 minute.

  4. Add 4 cups broth, potatoes, green beans, tomatoes and Worcestershire sauce. Transfer 1 1/2 cups hot roast cooking liquid to this pot. Simmer for 20–30 minutes until vegetables are tender.

  5. Lift out the tender beef, shred when manageable and discard tough connective tissue and excess fat. Discard both bay leaves. Add beef to the vegetables, warm thoroughly and adjust broth and seasoning.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Vegetable Beef Soup

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Slow-simmered chuck roast, potatoes and green beans in an herbed tomato and beef broth.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 approximate servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  • 2 ½ tbsp Canola oil divided: 1 1/2 tablespoons and 1 tablespoon
  •  
    3-4 lb Chuck roast boneless, fully thawed
  • 7-8 cups Beef broth low sodium, divided; extra if needed
  • ¼ tsp Black pepper fresh ground
  •  
    2 Bay leaves
  • 1 med Yellow Onion chopped
  •  
    2 Celery ribs chopped
  • 2 Carrots peeled and chopped
  • 2 cloves Garlic minced
  • 1 tsp Parsley dried
  • ½ tsp Oregano dried
  •  
    ½ tsp Marjoram dried
  •  
    ¼ tsp Thyme leaves dried
  • ¼ tsp Dried Basil dried
  •  
    2 med Potatoes, Yukon Gold cut into 1/2-inch cubes
  •  
    ¼ lb Green beans trimmed and cut in 1" segments
  •  
    14.5 oz Petite diced tomatoes canned, undrained
  • 1 tbsp Worcestershire sauce

Instructions
 

  1. Sear the chuck roast on all sides in 1 1/2 tablespoons oil in a heavy covered pot.
  2. Add about 3 cups broth, pepper and bay leaves. Bring to a gentle simmer, cover and cook for 2 1/2–3 hours, or longer if necessary, until easily pierced and pulled apart with a fork. Add broth as needed to prevent drying.
  3. Near the end, soften onion, celery and carrots in the remaining tablespoon oil in a second stockpot for 5–7 minutes. Add garlic and dried herbs for 1 minute.
  4. Add 4 cups broth, potatoes, green beans, tomatoes and Worcestershire sauce. Transfer 1 1/2 cups hot roast cooking liquid to this pot. Simmer for 20–30 minutes until vegetables are tender.
  5. Lift out the tender beef, shred when manageable and discard tough connective tissue and excess fat. Discard both bay leaves. Add beef to the vegetables, warm thoroughly and adjust broth and seasoning.

Notes

Adapted from Beth Pierce at Small Town Woman. The roast’s thickness affects cooking time; use fork tenderness as the endpoint.
Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Beef and Two-Bean Pasta e Fagioli

Soup

Beef and Two-Bean Pasta e Fagioli

Beef and two-bean pasta e fagioli with ditalini, vegetables and tomato broth. A hearty soup with clear steps for a satisfying family meal.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
8 approximate servings

Bring it to the table

About this recipe.

Ground beef, two kinds of beans and small pasta make a hearty tomato-based soup.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Ground beef (lean)
  • 1 tbsp Olive oil
  • 2 med Carrots (diced into small cubes)
  • 1 lg Yellow Onion (diced into small cubes)
  • 1 Celery stalk (diced into small cubes)
  • 3 cloves Garlic (minced)
  • 15 oz Diced tomatoes (canned, undrained)
  • 15 oz Tomato sauce (canned)
  • 4 cups Chicken broth (low sodium, plus extra if needed)
  • 15 oz Great Northern beans (canned; drained and rinsed)
  • 15 oz Kidney beans (canned; drained and rinsed)
  • 1 cup Ditalini pasta (dry)
  • 1 tbsp Italian seasoning
  • 1 tsp Salt (or less, to taste)
  • 1 tsp Black pepper (adjust to taste)
  • 2 tbsp Fresh basil (chopped, optional)

The cooking plan

How to make Beef and Two-Bean Pasta e Fagioli.

  1. Brown the beef in the oil, breaking it into crumbles, until it reaches 160°F (71°C). Transfer to a bowl and spoon away excess fat.

  2. Soften carrot, onion and celery in the pot for 5–7 minutes. Stir in garlic for 30 seconds.

  3. Return beef and add tomatoes, tomato sauce, broth, Italian seasoning and drained canned beans. Bring to a boil, then simmer gently for 10 minutes.

  4. Stir in dry ditalini. Simmer, stirring often, for its package cooking time, until pasta and vegetables are tender. Add hot broth if the soup becomes too thick.

  5. Taste before adding salt and pepper. Divide into bowls and finish with fresh basil, if using.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef and Two-Bean Pasta e Fagioli

No ratings yet
Ground beef, two kinds of beans and small pasta make a hearty tomato-based soup.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 approximate servings
Course: Soup
Cuisine: Italian American
Ingredients Instructions Notes

Ingredients
  

  • 1 lb Ground beef lean
  • 1 tbsp Olive oil
  • 2 med Carrots diced into small cubes
  • 1 lg Yellow Onion diced into small cubes
  •  
    1 Celery stalk diced into small cubes
  • 3 cloves Garlic minced
  •  
    15 oz Diced tomatoes canned, undrained
  •  
    15 oz Tomato sauce canned
  • 4 cups Chicken broth low sodium, plus extra if needed
  •  
    15 oz Great Northern beans canned; drained and rinsed
  •  
    15 oz Kidney beans canned; drained and rinsed
  •  
    1 cup Ditalini pasta dry
  • 1 tbsp Italian seasoning
  • 1 tsp Salt or less, to taste
  • 1 tsp Black pepper adjust to taste
  • 2 tbsp Fresh basil chopped, optional

Instructions
 

  1. Brown the beef in the oil, breaking it into crumbles, until it reaches 160°F (71°C). Transfer to a bowl and spoon away excess fat.
  2. Soften carrot, onion and celery in the pot for 5–7 minutes. Stir in garlic for 30 seconds.
  3. Return beef and add tomatoes, tomato sauce, broth, Italian seasoning and drained canned beans. Bring to a boil, then simmer gently for 10 minutes.
  4. Stir in dry ditalini. Simmer, stirring often, for its package cooking time, until pasta and vegetables are tender. Add hot broth if the soup becomes too thick.
  5. Taste before adding salt and pepper. Divide into bowls and finish with fresh basil, if using.

Notes

Adapted from Natalya Drozhzhin’s Pasta e Fagioli on Natasha’s Kitchen. Use canned, cooked beans; dried beans cannot be substituted directly.
Salt depends on the broth and canned products; start lightly and adjust at the table. Pasta absorbs liquid as it stands. Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C), adding broth as needed.

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