Description
This Italian Vegetable Soup is a hearty and comforting meal featuring lean ground beef and a mix of fresh and canned vegetables simmered in a flavorful Italian-spiced tomato broth. Ready in just 30 minutes, it’s perfect for family dinners and makes an excellent make-ahead or freezer-friendly meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 1/2 yellow onion, diced
- 4 medium carrots, thinly sliced (2 cups)
- 3 stalks celery, thinly sliced (2 cups)
- 1/4 head green cabbage, roughly chopped (2 cups)
- 1 cup frozen corn, thawed (may substitute canned, drained)
Liquids and Canned Goods
- 5 cups water
- 1 10.5 oz. can low sodium beef broth
- 1 14.5 oz. can diced tomatoes with juices
- 1 15 oz. can tomato sauce
- 1 15.5 oz. can kidney beans, drained and rinsed
Seasonings and Garnishes
- 1 1/2 tablespoons beef base or beef bouillon
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- Shredded Parmesan cheese for serving (optional)
- 1/4 cup chopped fresh Italian parsley for serving (optional)
Instructions
- Brown the beef and onions. Crumble the ground beef into a large pot over medium-high heat, add the diced onion, and cook for 5 to 7 minutes until the beef is browned and fully cooked. While cooking, prepare the carrots and celery by thinly slicing them.
- Add vegetables and liquids. Add the sliced carrots, celery, 5 cups water, and the low sodium beef broth to the pot. Increase the heat to high and bring the mixture to a boil.
- Add tomatoes, beans, and seasonings. Stir in the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, salt, dried basil, dried parsley, dried oregano, garlic powder, and pepper. Cover the pot with a lid and bring the soup back to a boil.
- Simmer the soup. Once boiling, stir the soup and reduce the heat slightly to avoid splattering. Simmer uncovered for 20 minutes, or until the carrots are tender. The longer it simmers, the better the flavor.
- Add corn and cabbage. Stir in the thawed corn and chopped cabbage, then cover again and simmer for a few more minutes until the corn is warm and the cabbage has wilted.
- Adjust seasoning and serve. Taste and adjust with additional salt, pepper, or red pepper flakes as desired. Ladle the soup into bowls and sprinkle with shredded Parmesan cheese and chopped fresh Italian parsley if using before serving.
Notes
- This soup is perfect for freezing and reheats well, making it a convenient meal prep option.
- You can substitute the cabbage with kale or spinach for a different texture and flavor.
- Use low sodium broth and reduce added salt if you prefer a lower sodium version.
- For a vegetarian version, omit the ground beef and beef base, and use vegetable broth instead.
- Add cooked pasta or rice to make the soup more filling if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
