Description
This hearty Italian Vegetable Soup is a comforting and nutritious dish packed with lean ground beef, fresh vegetables, and flavorful herbs. Perfect for a wholesome meal, it combines tender carrots, celery, cabbage, kidney beans, and corn simmered together in a savory tomato and beef broth, finished with optional Parmesan and fresh parsley for an authentic Italian touch.
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 sub 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 and Extras
- 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 pepper
- Shredded Parmesan cheese for serving (optional)
- 1/4 cup chopped fresh Italian parsley for serving (optional)
Instructions
- Brown the Beef and Cook Onion: Crumble the lean ground beef into a large pot over medium-high heat. Add the diced onion and cook together for 5 to 7 minutes until the beef is thoroughly browned. While the beef cooks, prepare the carrots and celery by thinly slicing them.
- Add Vegetables, Broth, and Tomatoes: To the browned beef and onions, add the sliced carrots, celery, 5 cups of water, and the low sodium beef broth. Increase the heat to high and bring the mixture to a boil. As it heats, add the diced tomatoes with juices, tomato sauce, drained kidney beans, beef base or bouillon, and all the dried herbs and spices (salt, basil, parsley, oregano, garlic powder, pepper).
- Simmer the Soup: Cover the pot with a lid and allow the soup to come to a full boil. Once boiling, stir well and reduce the heat slightly to avoid splattering. Let the soup simmer uncovered for 15 to 20 minutes, or longer if possible, until the carrots are tender and flavors meld together.
- Add Corn and Cabbage; Finish Cooking: Stir in the thawed corn and chopped green cabbage. Cover again and simmer the soup for a few more minutes until the corn is heated through and the cabbage has wilted. Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve and Garnish: Ladle the hot soup into bowls. If desired, sprinkle with shredded Parmesan cheese and freshly chopped Italian parsley just before serving for an added layer of flavor and presentation.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth and bouillon.
- The soup can be simmered longer for deeper flavor; it also reheats well the next day.
- Use fresh herbs if available for brighter flavor; adjust quantity to taste.
- Parmesan cheese and Italian parsley garnish are optional but recommended for authentic taste.
- Low sodium broth and beans help control salt content—adjust salt seasoning accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
