Italian Vegetable Soup

Name: Italian Vegetable Soup
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 8 -10 servings
Ingredients: 1 lb. lean ground beef; 1/2 yellow onion; 4 medium size carrots; 3 stalks celery; 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; 1 1/2 tablespoons beef base or beef bouillon; 1 tsp EACH salt, dried basil, dried parsley; 1/2 tsp EACH dried oregano, garlic powder, pepper; 1 cup frozen corn, thawed; 1/4 head green cabbage; Shredded parmesan cheese for serving; 1/4 cup chopped fresh Italian parsley for serving

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Prep Time
8 mins
Cook Time
8 mins
Total Time
30 mins
Servings
8 -10 servings
Course
Main Course, Soup
Cuisine
Italian

Italian Vegetable Soup

Victor Mills

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This hearty, comforting, healthy Vegetable Soup Soup is guaranteed to become a new family favorite packed with ground beef and veggies in an Italian spiced tomato broth that can be on your table in under 30 minutes and makes an ideal make ahead or freezer meal!

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Ingredients

Servings

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)
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
1 1/2 tablespoons beef base or beef bouillon
1 tsp EACH salt, dried basil, dried parsley
1/2 tsp EACH dried oregano, garlic powder, pepper
1 cup frozen corn, thawed (may sub canned, drained)
1/4 head green cabbage, roughly chopped (2 cups)
Shredded parmesan cheese for serving (optional)
1/4 cup chopped fresh Italian parsley for serving (optional)

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Instructions

Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, and spices.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, followed by the cabbage. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Adjust with salt, pepper and red pepper flakes to taste.
Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.