Description
This Italian Vegetable Soup is a hearty and comforting dish packed with lean ground beef, fresh vegetables, and an Italian-spiced tomato broth. Perfect for a quick, nutritious family meal that can be ready in just 30 minutes and also works well as a make-ahead or freezer-friendly option.
Ingredients
Scale
Meat and Base
- 1 lb lean ground beef
- 1/2 yellow onion, diced
Vegetables
- 4 medium 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 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Optional Garnishes
- Shredded Parmesan cheese for serving
- 1/4 cup chopped fresh Italian parsley for serving
Instructions
- Brown the beef and onion: Crumble the 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, celery, water, and beef broth to the pot. Increase the heat to high and bring to a boil as you add the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, and all the spices (salt, dried basil, parsley, oregano, garlic powder, and 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. Let it simmer uncovered for 20 minutes, or longer if time permits, until the carrots are tender.
- Add corn and cabbage: Stir in the thawed corn and chopped cabbage. Cover again and simmer for a few more minutes until the corn is warmed through and the cabbage has wilted.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or, if desired, add red pepper flakes for heat. Scoop the soup into bowls and optionally garnish with shredded Parmesan cheese and fresh Italian parsley just before serving.
Notes
- This soup is a wholesome and filling meal that brings together protein and vegetables in a flavorful Italian-inspired tomato broth.
- For a vegetarian version, omit the ground beef and use vegetable broth with a plant-based protein substitute.
- It freezes well, making it perfect for meal prep or busy weeknights.
- Using low sodium broth and controlling added salt helps manage sodium levels.
- Leftovers taste even better the next day as flavors meld together.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg
