Description
A hearty Italian Vegetable Soup packed with lean ground beef, fresh vegetables, and an Italian-spiced tomato broth. This comforting and healthy soup is perfect for a quick dinner and makes an ideal make-ahead or freezer meal.
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 cup frozen corn, thawed (may substitute canned, drained)
- 1/4 head green cabbage, roughly chopped (2 cups)
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 Garnishes
- Shredded Parmesan cheese for serving
- 1/4 cup chopped fresh Italian parsley for serving
Instructions
- Brown the beef and onions: Crumble the ground beef into a large pot over medium-high heat. Add the diced yellow onion and cook together for 5 to 7 minutes until the beef is browned. While the beef cooks, prep the carrots and celery by thinly slicing them.
- Add vegetables and liquids: Add sliced carrots, celery, 5 cups water, and the can of low sodium beef broth to the pot. Increase heat to high and bring 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 with a lid and bring the mixture to a boil again.
- Simmer the soup: Once boiling, stir the soup and reduce the heat slightly to prevent splattering. Simmer uncovered for 20 minutes until the carrots are tender; simmering slightly longer is better if time allows.
- Add corn and cabbage: Stir in the thawed corn and roughly chopped cabbage. Cover and simmer for a few more minutes until the corn is warmed through and the cabbage has wilted.
- Adjust seasoning and serve: Taste and adjust with additional salt, pepper, or red pepper flakes if desired. Scoop into bowls and garnish with shredded Parmesan cheese and chopped fresh Italian parsley if using. Serve warm.
Notes
- This Italian Vegetable Soup is a wholesome, hearty meal perfect for family dinners or freezer-friendly batch cooking.
- You can substitute frozen corn with canned corn if needed—just make sure it’s drained.
- For a spicier kick, add red pepper flakes to taste.
- Simmering the soup longer enhances the flavors and tenderizes the vegetables further.
- Optional garnishes like Parmesan cheese and fresh parsley add extra flavor and freshness.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg
