Beefy Italian Vegetable Soup



  1. In a Dutch oven heat oil over medium-high heat.
  2. Add beef and cook until brown, stirring occasionally.
  3. Remove beef from Dutch oven.
  4. Add mushrooms, onion, and garlic to Dutch oven and cook and stir 6 minutes.
  5. Add vinegar.
  6. Stir to remove browned bits on the bottom of the pan.
  7. Add broth, undrained tomatoes, wine Italian seasoning, fennel seed, and pepper.
  8. Bring to boiling.
  9. Add beef, escarole, green beans, and sweet pepper.
  10. Reduce heat.
  11. Simmer, covered, 15 minutes.