This hearty, comforting, healthy Italian Vegetable Soup is guaranteed to become a new family favorite packed with ground beef and veggies in an Italian spiced tomato broth that can be on your table in under 30 minutes and makes an ideal make ahead or freezer meal!
Today, I am so excited and honored to bring you this Italian Vegetable Soup from the cookbook Weeknight Dinner Cookbook by Mary Younkin, creator of BarefeetInTheKitchen.com. I still remember the first time I met Mary over lunch over two years ago. I was a pretty newbie blogger and in awe not only at her success and the the chance to chat with her, but her warmth, kindness and wisdom. Mary continues to be a dear friend with the most generous, heart and the best recipes!
I have always loved Mary’s site, and so I couldn’t wait to get my hands on her Weeknight Dinner Cookbook. Its packed with fresh, innovative yet quick and easy recipes that will make last minute weekly dinners stress free and fun every night of the week! The book is divided into Sections based on the amount of time you have: 15-25 Minute Meals, 30-45 Minute Meals, 5-10 Minute Prep (meals that cook on their own in slow cooker, oven, etc.), as well as Simple Side Dishes, Condiments and Spices and Stress-Free Desserts.
When I was trying to decide what to make from her book to share with you, I had he hardest time deciding. I still have bookmarked: Sweet Chipotle Chicken Bites, Chicken Cordon Bleu Sliders, Sweet and Spicy Salon with Broccoli, Crunchy Honey Lime Chicken, Spicy Chili Garlic Beef and Broccoli Soup, Cheesy Mexican Pasta, Southwest Garden Salad with Chipotle Lime Vinaigrette, Honey Sriracha BBQ Shrimp, Fish Tacos with Jalapeno Lime Sauce and so much more! Don’t they all sound amazing?! This is our kind of cookbook would also make an incredible gift this holiday season!
Now onto this deeee-lish Italian Vegetable Soup. This recipe has been a family favorite of Mary’s for over 15 years and was actually the first recipe she posted on her blog and continues to be a favorite today and a new family favorite in my family – thank you Mary! My husband loved this soup and repeatedly raved about how good it was.
To make this Italian Vegetable Soup, simply brown beef and onions, stir in the carrots, celery, tomatoes, tomato sauce, kidney beans, water and beef broth and all of your Italian spices that really set this soup apart.
Bring the soup to a boil, then reduce to a simmer for 15-20 minutes or if you have time the longer the better, then sir in the corn and optional cabbage – and although the cabbage is “optional”- I really think it makes the soup!
This Vegetable Italian Soup is easy to double and also freezes extremely well so you can always have some tucked away for easy lunches or dinners – and you will want some tucked away. In the summer months, you can pack the soup full of fresh vegetables instead of their canned and frozen counterparts and even swap out the beef for chicken if you prefer.
But as written, this soup is perfection. I can’t wait for you to try it and I hope you check out Mary’s Weeknight Dinner Cookbook for flavor bursting recipes you can have in your back pocket and in your family’s favorite archives for years to come!
Want to try this Italian Vegetable Soup?
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©Carlsbad Cravings by CarlsbadCravings.com
©Recipe very slighly adapted from Weeknight Dinner Cookbook
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