BB and Binks

Easy and Delectable Minestrone Soup with Ground Beef by BB

Yes that’s mozzarella on top! I LOVE adding mozzarella in my soup! I learned it from my mom. Ooh so yummy!

With Fall weather comes Fall food. With Fall food comes soup! I love love love soup. I usually make big batches so I can freeze some and share some with my mother-in-law. We often share food, especially our soups. My husband isn’t a huge soup eater but my mother-in-law is and I’m so happy to share with her and loves when she shares her soups with me. We each have our favorites and then often I’ll try new ones.

Last year I was just craving a minestrone soup. I did make it vegan (recipe link here)minestrone soup last year and it is delicious but I thought I’d make a recipe with meat in it in the hopes my husband will like it better. He wants meat in everything. The other thing I did with this new recipe was to look in my cupboards and use what I have. When the quarantine of 2020 started I bought so many frozen vegetables and canned vegetables in fear we wouldn’t be able to go grocery shopping often. Well that really never happened so I had so many in the freezer and the cupboard I needed to use. I figured this was the perfect time to use them. Basically a dump and cook recipe, which frankly I love. And guess what it turned out AMAZING!!!


  • 1 lb ground beef (you could definitely use ground pork or turkey)
  • 1/2 yellow onion chopped
  • 2 cans of beef consommé mixed with 4 cans of water
  • 28oz crushes tomatoes
  • 16oz kidney beans
  • 16oz navy beans
  • 16oz bag of frozen stew veggies (I also added a 16oz can of mixed veggies too)
  • 1tsp Italian spice
  • 1tsp homemade seasoning (dried onion, garlic and sea salt)
  • 1 cup noodles of your choice


  1. Brown ground beef and onion together. I used 94/6 so I didn’t need to drain it but if you use a fattier meat you will want to drain it.
  2. Pour in beef consommé and 4 cans of water. (You May want to add more water if it seems too salty)
  3. Add crushed tomatoes, frozen veggies, and spices and simmer for 10 minutes
  4. Add beans and noodles for the amount of time noodles say for al dente.
  5. Taste and add water if it is too salty.
  6. Easy Peasy it’s all ready to serve. I serve with mozzarella but you can shave Parmesan. Toasting some baguettes is a yummy touch too!

Now I always want enough that I can freeze. This recipe definitely makes a lot!! I like to store my soup in quart jars. It’s great because it is then two servings of soup all measured out! My mother in law got me this jar funnel which really helps to reduce the mess! It’s a real game changer!

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