Olive Garden Vegetable Beef Soup

Transfer to a plate and repeat with remaining half of beef. Stir the green beans corn peas zucchini cabbage tomatoes italian seasoning blend garlic powder salt and pepper into the beef mixture. Cover the stock pot reduce heat to medium low and simmer the soup until the beef is cooked through and the vegetables are tender 45 to 50 minutes.

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Dab beef dry with paper towels season with salt and pepper then add half of the beef and brown about 4 minutes turning halfway through.

Olive garden vegetable beef soup. Ingredients 2 tablespoons olive oil 3 4 cup onion diced 1 2 cup celery sliced 1 2 cup carrots peeled quartered and sliced 1 zucchini halved and sliced 2 teaspoons minced garlic salt and pepper to taste 1 14 ounce can diced tomatoes 4 cups vegetable broth 1 4 cup tomato paste 2 teaspoons italian. Ingredients 2 tablespoons olive oil 1 cup white onion diced 1 2 cup celery diced 1 2 cup carrots peeled diced 1 zucchini diced 2 teaspoons minced garlic 14 ounces canned diced tomatoes 32 ounces vegetable stock 1 bay leaf 1 1 2 tablespoons italian seasoning 2 tablespoons tomato paste 15 ounces. Ingredients 3 tablespoons olive oil 1 small minced white onion 1 2 cup chopped zucchini 1 2 cup italian green beans 1 2 stalk minced celery 4 cloves minced garlic 4 cups vegetable broth 2 cans 15 oz red kidney beans drained 2 cans 15 oz great northern or small white beans drained 1 can 14 oz. How to make vegetable beef soup heat 1 tbsp olive oil in a large pot over medium high heat.