Hearty Beef And Rice Minestrone Soup - cooking recipe

Ingredients

2 tablespoons butter
2 -3 tablespoons oil
1 1/2 lbs beef stew meat (cut into 1-inch cubes)
3 medium onions, chopped
2 -3 tablespoons fresh minced garlic
2 teaspoons dried red pepper flakes (optional or to taste)
1 -2 jalapeno pepper, seeded and chopped
3 medium carrots (peeled and diced)
2 celery ribs, diced
2 tablespoons dried Italian seasoning
1 teaspoon dried thyme
4 cups water
3 cups chicken broth or 3 cups beef broth
1 -2 tablespoon Worcestershire sauce
1 (28 ounce) can diced tomatoes (undrained)
3 medium potatoes (peeled and diced)
1 small zucchini (sliced about 1/4-inch thick)
1 (15 ounce) can red kidney beans (rinsed and drained)
salt and black pepper
1 cup cooked white rice (can use more)
grated parmesan cheese

Preparation

Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl.
Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.
Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.
Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.
Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.
Ladle into bowls and top with grated parmesan cheese.
Delicious!