Home Recipes White Bean and Ground Round Soup

White Bean and Ground Round Soup

Total Time: 40 mins.
Prep Time: 15 mins.
Cook Time: 25 mins.
Serves: 6


2 tbsp (30 mL) olive oil
1 pouch (312 g) Yves Veggie Cuisine® Ground Round - Original
1 onion, chopped
1 carrot, chopped
3 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh thyme
2 tsp (10 mL) finely chopped fresh rosemary
1/4 tsp (1 mL) each salt and pepper
Pinch hot pepper flakes (optional)
4 cups (1 L) vegetable broth
1 can (19 oz/540 mL) white beans, drained and rinsed
1 can (14 oz/398 mL) diced tomatoes
3 cups (750 mL) chopped kale
2 tbsp (30 mL) finely chopped fresh basil
1/4 cup (60 mL) grated Parmesan cheese

Star Product

Original Veggie Ground Round


  1. Heat oil in large saucepan set over medium heat; cook ground round, onion, carrot, garlic, thyme, rosemary, salt, pepper, and hot pepper flakes (if desired) for about 5 minutes or until vegetables start to soften. Add vegetable broth, white beans and tomatoes; bring to boil. Reduce heat; simmer for about 15 minutes or until vegetables are almost tender.
  2. Stir in kale; simmer for about 5 minutes or until tender. Stir in basil. Sprinkle with Parmesan cheese before serving.


Substitute sage for thyme or rosemary.
Omit hot pepper flakes and substitute sweet or smoked paprika if desired.