Italian Vegetable Soup

This generous, encouraging, sound Vegetable Soup is ensured to turn into another family most loved stuffed with ground meat and veggies in Italian spiced tomato juice that can be on your table in less than 30 minutes and makes a perfect make-ahead or cooler feast!

INGREDIENTS

• 1 lb. lean ground beef
• 1/2 yellow onion, diced
• 4 medium size carrots, thinly sliced (2 cups)
• 3 stalks celery, thinly sliced (2 cups)
• 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
• 1 15.5 oz. can kidney beans, drained and rinsed
• 1 1/2 tablespoons beef base or beef bouillon
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen corn, thawed
• 1/4 head green cabbage, roughly chopped (2 cups)
• Shredded Parmesan cheese for serving (optional)
• 1/4 cup chopped fresh  Italian parsley for serving (optional)
• 30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth – SO good and easy!

INSTRUCTIONS

1. Crumble the beef into a large pot over medium-high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
2. Add the carrots, celery, water, and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
3. Cover with a lid and bring to a boil. Once the soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
4. Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.

soup recipe food