Italian Veggie Beef Soup Recipe

5 5 5
Italian Veggie Beef Soup Recipe
Italian Veggie Beef Soup Recipe photo by Taste of Home
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Italian Veggie Beef Soup Recipe

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5 5 5
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My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 4 cups chopped cabbage
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (28 ounces) crushed tomatoes
  • 1 bay leaf
  • 3 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) reduced-sodium beef broth

Directions

In a 6-qt. stockpot, cook ground beef and onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until cabbage is crisp-tender. Remove bay leaf.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Yield: 12 servings (4 quarts).
Originally published as Italian Veggie Beef Soup in Simple & Delicious April/May 2016

Nutritional Facts

1-1/3 cups: 159 calories, 5g fat (2g saturated fat), 38mg cholesterol, 646mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

  • 1-1/2 pounds lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 4 cups chopped cabbage
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (28 ounces) crushed tomatoes
  • 1 bay leaf
  • 3 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) reduced-sodium beef broth
  1. In a 6-qt. stockpot, cook ground beef and onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  2. Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until cabbage is crisp-tender. Remove bay leaf.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
    Yield: 12 servings (4 quarts).
Originally published as Italian Veggie Beef Soup in Simple & Delicious April/May 2016

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Reviews forItalian Veggie Beef Soup

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jetluvs2cook User ID: 1675049 272704
Reviewed Sep. 5, 2017

"Great basic recipe! Make flavors pop by adding garlic and other seasonings of your choice!"

MY REVIEW
Cathy User ID: 1616878 255988
Reviewed Oct. 26, 2016

"Very good tasting. Didn't take long to put together."

MY REVIEW
Deester User ID: 119142 247846
Reviewed May. 3, 2016

"I made this for dinner tonight and it was wonderful!! I did substitute Italian sausage for the ground beef and adjusted the seasonings slightly and we loved it! This recipe is a keeper for sure!!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 246135
Reviewed Mar. 27, 2016

"This recipe was tasty and easy. I made a few changes for my family's tastes and what we had on hand. I only used 1 pound of beef, chicken broth instead of beef beef broth, and doubled the black pepper. This was a great way to use up half of a cabbage that I had in the fridge. While it tasted very good, I don't think I would go out of my way to make this recipe again, but I would certainly make it if I had the ingredients on hand."

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