Ingredients for Beef Potato Basil Pesto Soup
- 1/4 cup chopped leek
- 1 medium potato (about 1/2 cup, diced)
- 1 cup beef broth
- 1/2 cup chopped zucchini
- 1/4 cup green beans (trimmed and halved)
- 1/2 cup cooked beef, shredded or diced
- 1-2 tablespoons fresh basil pesto
- cooking oil
- salt (to taste)
- freshly ground black pepper (to taste)
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How to Make Beef Potato Basil Pesto Soup
- Heat a small saucepan (about 1.5 quart) over medium heat.
- Spray the saucepan with cooking oil.
- Add 1/4 cup chopped leek and 1 medium potato (about 1/2 cup, diced) and cook, stirring frequently, for 2 minutes until softened.
- Add 1 cup beef broth and simmer, uncovered, for 10 minutes, or until the potato is almost tender.
- Add 1/2 cup chopped zucchini and 1/4 cup green beans (trimmed and halved) and simmer for a further 3 minutes, or until the vegetables are tender.
- Season generously with salt and freshly ground black pepper to taste.
- Add 1/2 cup cooked beef, shredded or diced.
- Remove from heat and let stand for 1-2 minutes to allow flavors to meld.
- Ladle the soup into a serving bowl.
- Stir in 1-2 tablespoons of fresh basil pesto (adjust to taste).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
30g
Fat
49g
Carbs
17g