Description
This Italian Vegetable Soup is a hearty and comforting meal packed with lean ground beef, fresh vegetables, and Italian herbs simmered in a flavorful tomato broth. Ready in just 30 minutes, it makes a perfect family favorite that is delicious and nutritious.
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 (may substitute canned, drained)
- 1/4 head green cabbage, roughly chopped (2 cups)
Liquids and Broth
- 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
Beans and Seasonings
- 1 15.5 oz. can kidney beans, drained and rinsed
- 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 ground 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, stirring occasionally, until the beef is fully browned. Meanwhile, prep the carrots and celery by slicing them thinly.
- Add vegetables and liquids: Add the carrots, celery, water, and beef broth to the pot. Increase the heat to high and bring the mixture to a boil as you add the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, and all the dried spices—salt, basil, parsley, oregano, garlic powder, and black pepper.
- Simmer the soup: Cover the pot with a lid and bring the soup to a boil. Once boiling, stir and reduce the heat slightly to prevent splattering. Simmer uncovered for 20 minutes until the carrots are tender, allowing flavors to meld—longer simmering is recommended if time permits.
- Add corn and cabbage: Stir in the thawed frozen corn followed by the roughly chopped cabbage. Cover the pot again and simmer for an additional 3 to 5 minutes until the corn is heated through and the cabbage has wilted.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with extra salt, pepper, or red pepper flakes if desired. Ladle into bowls and optionally sprinkle with shredded Parmesan cheese and fresh Italian parsley just before serving for added flavor and freshness.
Notes
- This soup is a perfect make-ahead or freezer meal that maintains its rich flavor after reheating.
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- You can substitute canned corn for frozen if desired; just be sure to drain it well.
- Simmering the soup longer enhances the depth of flavor, so if time allows, extend the cooking by an additional 10-15 minutes after adding the vegetables.
- Leftover soup pairs well with crusty bread or a light salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
