Description
Hearty and comforting Italian Vegetable Soup packed with ground beef and a medley of vegetables simmered in a flavorful tomato broth, perfect as a family favorite or make-ahead freezer meal.
Ingredients
Scale
Meat and Aromatics
- 1 lb. lean ground beef
- 1/2 yellow onion, diced
Vegetables
- 4 medium size carrots, thinly sliced (2 cups)
- 3 stalks celery, thinly sliced (2 cups)
- 1 cup frozen corn, thawed
- 1/4 head green cabbage, roughly chopped (2 cups)
Liquids and Canned Ingredients
- 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 black pepper
Optional Garnishes
- Shredded Parmesan cheese
- 1/4 cup chopped fresh Italian parsley
Instructions
- Brown the beef and onion: 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. While cooking, prep the carrots and celery.
- Add vegetables and liquids: Add the sliced carrots and celery, 5 cups water, and low sodium beef broth to the pot.
- Add tomato base and seasonings: Increase heat to high and bring to a boil as you add the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, salt, dried basil, dried parsley, dried oregano, garlic powder, and black pepper.
- Simmer the soup: Cover the pot with a lid and bring to a boil. Once boiling, stir and reduce heat slightly to avoid splattering. Simmer uncovered for 20 minutes until the carrots are tender, stirring occasionally.
- Add corn and cabbage: Stir in the thawed corn and chopped cabbage. Cover and simmer for a few more minutes until the corn is warm and the cabbage has wilted.
- Adjust seasoning and serve: Taste and adjust salt, pepper, and red pepper flakes if desired. Scoop the soup into bowls and optionally sprinkle with shredded Parmesan cheese and chopped fresh Italian parsley just before serving.
Notes
- This hearty and healthy Italian Vegetable Soup can be ready in under 30 minutes, making it perfect for busy weeknights.
- It makes an excellent make-ahead or freezer meal; just reheat before serving.
- Use canned corn drained if frozen corn is not available.
- For a milder soup, reduce or omit the garlic powder and black pepper.
- Substitute ground turkey for ground beef for a leaner option.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg
