The Tuscan Beef and Vegetable Soup

This is a very filling and hearty soup, great for family dinners, gatherings, pot lucks, and great if you want a soup packed with PUNCH loaded with vegetables and protein. There are so many vitamins in this soup, and Caesar Salad croutons to top it off just make it that much better. This recipe is for a gallon of soup, which will yield (8) 2 cup servings. It can either be refrigerated for a couple of days, or frozen in smaller portions. To thicken it, I used flour that I sifted, not corn starch. I find when you warm it, the flour works best as a thickening agent. Here we go…..

4 teaspoons extra virgin olive oil

1 lb lean ground beef

1 cup onion mix (mixture of chopped onion, celery, bell peppers, parsley)

2 small potatoes, peeled and cubed

1 cup carrots, sliced

1 can “no salt” corn, drained

2 teaspoons garlic powder

1 teaspoon black pepper

big pot, a little over one gallon

1 can “no salt” collard greens, drained (if you can not get these greens in your area, then canned spinach will also do, or whatever greens are your favorite and available in your area, or you can even substitute about 3 huge handfuls of fresh greens, per can not used)

1 can “no salt” turnip greens, drained (please see message above on greens)

1 can black beans, drained and rinsed (no salt, if you can find them)

12 cups water (or 12 cups of beef broth-if you will be using beef broth, then please skip the step of adding beef base or bouillon, because then it will be too salty)

12 teaspoons beef base or 12 little cubes of bouillon that season one cup portions of water (do not add this salty item if you have used beef broth, since that is usually salty anyway, because it may make your soup too salty)

4 teaspoon unsalted butter

3/4 cup all-purpose flour


Saute’ all of above items (up until the big pot) in your pan for about 10-15 minutes, on medium heat, or until ground beef is browned. Next, add your greens, and beans. Saute’ for another few minutes. Now it is time to add your water, beef base or bouillon cubes, and butter. Bring to a boil.  It is now time to come to the end of our soup making, but this is the most time-consuming part, thickening it. This will require your patience and time for several minutes, in order to achieve a nice, thick, smooth, velvety, soup. Using your sifter, sift a few sprinkles of flour in your soup at a time, while stirring with other hand. Sift and stir, continuously, until desired thickness is achieved. This is required to also eliminate lumps, therefore we sift and stir slowly. That is it. Let soup cool a few minutes, and right before serving, top off individual servings with your favorite Caesar Salad croutons. Hope you enjoy this filling soup as much as we did.


The Tuscan Beef and Vegetable Soup


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