Description
A hearty and comforting Italian Vegetable Soup packed with lean ground beef and fresh vegetables in a flavorful tomato broth. This soup is quick to prepare, perfect for a family meal, and can be easily made ahead or frozen for later.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 1/2 yellow onion, diced
- 4 medium size 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 (can 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
- 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
Optional Garnish
- Shredded Parmesan cheese for serving
- 1/4 cup chopped fresh Italian parsley for serving
Instructions
- Brown the Beef and Sauté Onion: Crumble the lean 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 onions are softened. While the beef cooks, prepare the carrots and celery by thinly slicing them.
- Add Vegetables and Liquids: Stir in the sliced carrots, celery, 5 cups water, and the low sodium beef broth into the pot. Increase heat to high and bring the mixture to a boil while adding the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, and all the dried seasonings.
- Simmer the Soup: Cover the pot with a lid and bring the soup to a boil. Once boiling, stir the soup and reduce the heat slightly to prevent splattering. Simmer uncovered for 20 minutes until the carrots are tender, or longer if time allows for deeper flavors.
- Add Corn and Cabbage: Stir in the thawed corn and chopped green cabbage. Cover and simmer for a few more minutes until the corn is heated through and the cabbage has wilted. Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve and Garnish: Ladle the soup into bowls and, if desired, sprinkle with shredded Parmesan cheese and chopped fresh Italian parsley for extra flavor and presentation before serving.
Notes
- This soup is a delicious, filling meal perfect for families and can be made in under 30 minutes.
- It freezes well, making it a convenient make-ahead option.
- For a vegetarian version, omit ground beef and use vegetable broth instead of beef broth and base.
- You can substitute canned corn for frozen corn if needed, just drain canned corn before adding.
- Adjust spices and seasoning to your taste—adding red pepper flakes can give it a bit of heat.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
