Italian Vegetable Beef Soup

Name: Italian Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings.
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

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.

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 until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.

Nutrition Facts

1 cup: 152 calories, 4g fat (0 saturated fat), 34mg cholesterol, 776mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 12g protein.

Originally published as Italian Vegetable Soup in Country Woman September/October 1989

Reviews

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Average Rating:

rpj34God

Oct 25, 2018

An excellent soup that I have been making for years! I've used it with the beans and at times without them. Either way this soup is delicious!
Baking Diva

Nov 11, 2017

I've been making this soup for years. It has become a family favorite. I've taken it to many church suppers and always receive compliments and recipe requests.
Angel182009

May 9, 2016

Best vegetable soup recipe I've found! This will be a regular on our menu.
cdelcambre

Jan 17, 2016

Love this soup! I've been making it for my family and friends since the original publication in Country Woman back in 1989! A favorite go-to soup recipe.
lisa53202

Dec 18, 2013

We enjoyed this---easy, tasty and nourishing.
KarenBrockelsby

Jan 17, 2013

Easily a family favorite and hearty enough to be the main dish. I use black beans instead of kidney beans and leave out the macaroni. I also use french cut green beans.
pardeemom

Dec 8, 2012

Excellent! My entire family loved it, even my picky 8 year old!
jessie34

Jan 31, 2010

This recipe is wonderful and easy! I omitted the kidney beans (my family isn't a big fan of kindey beans) and added prepared cheese tortellini on one occasion. Either way, it's delicious!
panda.123abc

Apr 13, 2009

I've made this many times - its a delicious soup that family and friends have enjoyed.