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Italian Vegetable Beef Soup

 Italian Vegetable Beef Soup
As a pastor's wife, I never miss a church supper. This vegetable-beef soup is my family's favorite. It's also a big favorite with the First Baptist Church "family" here in Alton! Sometimes, I will stir up a kettleful of soup at our local campground, too—it tastes wonderful indoors or out.
12 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 cup diced onion
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 2 cloves garlic, minced
  • 1 can (16 ounces) tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) red kidney beans, undrained
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sweet basil
  • 1/4 teaspoon black pepper
  • 2 cups shredded cabbage
  • 1 cup frozen or fresh green beans, cut in 1-inch pieces, optional
  • 1/2 cup small elbow macaroni
  • Parmesan cheese

Directions

  • Brown beef in large heavy kettle; drain. Add all the ingredients
  • except cabbage, green beans and macaroni. Bring to boil. Lower heat;
  • cover and simmer 20 minutes.
  • Add cabbage, green beans and macaroni; bring to a boil and simmer

2 of 2

Italian Vegetable Beef Soup (continued)

Directions (continued)

  • until vegetables are tender. If you prefer a thinner soup, add
  • additional water or broth. Sprinkle with the Parmesan cheese before
  • serving. Yield: 12 servings.
Nutritional Facts:Diabetic Exchanges: One serving equals 1 protein, 1 bread; also 152 calories, 776 mg sodium, 34 mg cholesterol, 17 gm carbohydrate, 12 gm protein, 4 gm fat.