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Italian Veggie Beef Soup


  • 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 until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain.
  • 2. Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. 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; add a little broth if necessary.

Nutrition 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.


Average Rating:
  • TrishtheDish1
    Feb 2, 2019
    I liked the soup overall, but I think it could use something more...rice, pasta? The next time I would leave the ground beef in larger chunks. Cooked this on the stove for a few hours to deepen the flavors and let it sit for 2 days before eating. This type of tomato based recipe always tastes better the next, and subsequent days after.
  • jetluvs2cook
    Sep 5, 2017

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

  • Cathy
    Oct 26, 2016

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

  • Deester
    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!!

  • DeliciouslyResourceful_Gina
    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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