Description
This Italian Vegetable Soup is a hearty and flavorful medley of lean ground beef, fresh vegetables, beans, and classic Italian seasonings all simmered together to create a comforting and nutritious soup. Perfect for a weeknight meal, it offers a balanced combination of protein and vegetables with the optional addition of Parmesan cheese and fresh parsley for garnish.
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 pepper
Optional Garnish
- Shredded Parmesan cheese for serving
- 1/4 cup chopped fresh Italian parsley for serving
Instructions
- Brown the Beef and Sauté Onion: Crumble the 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 fully browned. While the beef cooks, prepare the carrots and celery by slicing them thinly.
- Add Vegetables, Broth, and Tomatoes: Stir in the thinly sliced carrots and celery along with 5 cups of water and the low sodium beef broth. Increase the heat to high to bring the mixture to a boil. As it heats, add the diced tomatoes with juices, tomato sauce, kidney beans, beef base or bouillon, and all the dried herbs and spices (salt, dried basil, dried 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 then reduce the heat slightly to prevent splatter. Leave the pot uncovered and simmer the soup gently for 15-20 minutes or until the carrots are tender. Longer simmering is acceptable if time allows, as it deepens the flavor.
- Add Corn and Cabbage: Incorporate the thawed corn and the roughly chopped green cabbage into the soup. Cover again and simmer for a few minutes just until the corn warms through and the cabbage wilts. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve with Garnishes: Ladle the hot soup into bowls. Sprinkle with shredded Parmesan cheese and fresh chopped Italian parsley if using, right before serving for added flavor and freshness.
Notes
- Use lean ground beef to keep the soup healthier without too much fat.
- For a vegetarian version, substitute the beef and broth with vegetable broth and omit the meat.
- Simmering longer improves the soup’s flavor and softens vegetables for a comforting texture.
- Kidney beans are great for added protein and fiber but can be replaced with cannellini or black beans if preferred.
- Frozen or canned corn can be used; just drain canned corn well before adding.
- Adjust the seasoning gradually, as the beef base can be salty.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
