Beef Minestrone Soup (No Beans or Pasta)

top down image of easy instant pot beef minestrone soup in a white bowl with spoon on a white background

Beef Minestrone Soup (No Beans or Pasta)

This hearty homemade ground beef minestrone soup is packed full of eight vegetables (!!) and is made without beans or pasta. Simple to prepare in one-pot on the stovetop, slow cooker or Instant Pot, it's a hearty but not heavy, and will warm you from the inside out.

Course Main Course, Soup

Cuisine Italian

Diet Gluten Free

Keyword beef, Instant Pot, minestrone soup, Pressure Cooker

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 439

Author Robyn Conley Downs

Equipment

Instant Pot optional
Slow Cooker optional
Dutch Oven optional

Ingredients

1 tablespoon olive oil
2 pounds lean ground beef
1 medium onion, diced
2 cups shredded or chopped carrot
2 cups chopped zucchini
2 cups chopped green beans, fresh or frozen defrosted
4 cups chopped kale
2 cups diced sweet potato
1 (15-ounce) can petite diced tomatoes
1 tablespoon no-salt-added Italian seasoning
1 1/2 teaspoons kosher salt
1 quart chicken stock
2 teaspoons red wine vinegar

Instructions

Stovetop Instructions

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the beef and 1/4 teaspoon salt and cook for 5-8 minutes or until browned.
Add the onions and cook for 3 more minutes, until just softened.
Add the carrot, zucchini, green beans, kale, sweet potato, tomatoes, Italian seasoning, salt, and chicken stock, stirring to combine.
Cover, bring to a boil, then reduce to a simmer.
Cook until the veggies are cooked and tender, about 20-25 minutes. Add the vinegar, stirring to combine. Taste and add additional salt if desired. Serve with a sprinkle of sea salt and a generous drizzle of olive oil.

Slow Cooker Instructions

Heat the olive oil in a large pan over medium heat. Add the beef and 1/4 teaspoon salt and cook for 5-8 minutes or until browned.
Add the onions and cook for 3 more minutes, until just softened.
Carefully transfer the cooked beef and onion mixture to a 6-quart slow cooker. Add the carrot, zucchini, green beans, kale, sweet potato, tomatoes, Italian seasoning, salt, and chicken stock, stirring to combine.
Cook on high for 4-6 hours, or on low for 6-7 hours, or until the soup is bubbling and the veggies are tender. Add the vinegar, stirring to combine. Taste and add additional salt if desired. Serve with a sprinkle of sea salt and a generous drizzle of olive oil.

Instant Pot Instructions

Heat the olive oil in an electric pressure cooker set to saute for 10 minutes. Add the beef, 1/4 teaspoon salt, and cook, stirring occasionally, until browned.
Add the onion, carrot, zucchini, green beans, kale, sweet potato, tomatoes, Italian seasoning, salt, and chicken stock, stirring to combine.
Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.
When the pressure cooker timer is done, quick release the pressure.
Add the vinegar, stirring to combine. Taste and add additional salt if desired. Serve with a sprinkle of sea salt and a generous drizzle of olive oil.

Notes

Keep in mind that it will take about 18-25 minutes for the pressure cooker to come to pressure before the 5 minutes of pressurized cooking time.
For more ingredient substitutions, see blog post above.

Nutrition