This Easy Texas Minestrone Soup recipe is a spicy version of minestrone that I like to call a “can-opener soup.” Leave the ground beef out for a hearty vegetarian meal.
I’m not too proud to admit that preparing this recipe is going to require a can opener. Are you surprised? You shouldn’t be.
Anybody who will eat chopped romaine lettuce stored in a vacuum-packed Mason jar every day for lunch obviously doesn’t need gourmet food at every meal.
Sometimes you need convenience:
There are those days. Surely you have them, too. Sometimes you just don’t have the energy or motivation to cook a nice meal.
Typically, I prefer to throw something together at home rather than eat out, even if it’s not fresh and/or fancy. Yes, I know. Canned beans, canned vegetables, and condensed soups often contain too much sodium. On the other hand, they usually have fewer calories and more nutrition than food from the local drive-thru.
Thanks to my friend Joan who gave me this recipe. Easy Texas Minestrone is a cool-weather staple at our house. It is the perfect candidate for my new “Super Simple Suppers” category.
Can I freeze this minestrone soup?
All the ingredients can be stored in the pantry and/or freezer, making it easy to keep on hand. If your family is small, you could eat it for days. Thankfully, it freezes well, so you have that option, too.
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- 1 pound ground beef
- 1 medium onion, chopped
- 3 cans minestrone soup (I use Campbells)
- 2 cans Ranch-style beans
- 1 10 ounce can Rotel tomatoes
- 1 14.5 ounce can diced tomatoes
- 2 cubes beef bouillon
- 4 cups water
- Brown ground beef in a large pot. Drain excess fat if necessary. Add onions and cook until softened.
- Stir in remaining ingredients and simmer for 20-30 minutes.
- Even better the next day.
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Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 313 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 55mg Sodium: 1307mg Carbohydrates: 27g Fiber: 7g Sugar: 8g Protein: 22g
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