This hearty, comforting, healthy Vegetable Soup 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!
You’ll love this Vegetable Beef Soup Recipe
It’s no secret at Carlsbad Cravings that soups are one of my favorite foods, especially Italian soups from my One Pot Lasagna Soup to my White Chicken Lasagna Soup to my Zuppa Toscana, Parmesan Tomato Basil Soup, Italian Sausage Tortellini and Minestrone, but oh my goodness friends, I’m about to add a showstopper to the list!
Today, I am so excited and honored to bring you this crazy delicious 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 and all the recipes sound AMAZING! If you need a proof of its deliciousness, just make this Vegetable Soup!
This Italian Vegetable Soup 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.
Italian Vegetable Soup ingredients
This Vegetable Soup is wonderfully customizable as far as veggies go, but I would stick to the same tomato broth and seasonings. For this Vegetable Soup, we are going use:
- 1 lb. lean ground beef
- 1/2 yellow onion, diced
- 4 medium size carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 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 cup frozen corn, thawed
- 1/4 head green cabbage, roughly chopped (2 cups)
- 1 1/2 tablespoons beef base or beef bouillon
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- salt and pepper
Can I use Fresh Vegetables in Vegetable Soup?
Absolutely! In the summer months, you can pack the soup full of fresh vegetables instead of their canned and frozen counterparts.
Do I have to add beef to Vegetable Soup?
I love the addition of beef, but you can omit it completely or substitute with ground turkey or chicken if you prefer.
How to make Beef Vegetable Soup
This Italian Vegetable Soup is super easy to make, all in one pot!
- Brown beef and onions then stir in the carrots, celery, tomatoes, tomato sauce, kidney beans, water and beef broth and all of your Italian spices. The seasonings are what really set this vegetable soup apart.
2. Bring the soup to a boil, then reduce to a simmer for 15-20 minutes or if you have time the longer the better.
3. Stir in the corn and optional cabbage – and although the cabbage is “optional”- I really think it makes the soup!
4. EAT! How easy was that?!!!
Beef Vegetable Soup Recipe substitutions
Some people have asked if they can substitute the water for beef broth and omit the beef base/bouillon. 1 teaspoon bouillon is typically dissolved in 1 cup of water so you could theoretically omit the bouillon and use 4 additional cups beef broth and 1 cup of water in place of 5 cups of water and 1 ½ tablespoons beef bouillon.
How to serve Italian Vegetable Soup
This Italian Vegetable Soup is fabulous served with any of these sides:
- Bread: Mopping up soup with bread is always a win! Serve the recipe with a big loaf of crusty bread, soft and fluffy Dinner Rolls, Parmesan Breadsticks, or Garlic Bread.
- Salad: This recipe pairs beautifully with a fresh, crunchy salad such as Caesar Salad, Apple Salad, or Pear Salad.
- Fruit: Bright, fresh fruit is always a welcome side to cozy soups. Go as simple as grapes, melon, etc. or you’ll love our favorite Fruit Salad or Winter Fruit Salad.
How to store Homemade Vegetable Beef Soup
To store: This Vegetable Beef Soup tastes even better the next day, so YAY for leftovers! The soup will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer. Reheat large batches on the stove over medium-low heat, stirring occasionally (about 10 minutes) warm individual servings in the microwave.
Can I freeze this Vegetable Soup?
Yes! This Vegetable Soup freezes extremely well so you can always have some tucked away for easy lunches or dinners – and you will want some tucked away.
ITALIAN VEGETABLE SOUP FAQS
Yes! This Italian Vegetable Soup is easy to double or triple for a crowd. When doubling recipes, I do 1 1/2x the salt instead of 2x and then add salt to taste if needed. You can leave all of the other measurements the same.
Vegetable beef soup and vegetable beef stew differ primarily in consistency and cooking method. The soup is lighter with a thinner, broth-based liquid, featuring finely chopped vegetables and smaller beef pieces. In contrast, the stew is thicker and heartier, with larger chunks of vegetables and beef, often simmered longer to create a more robust, concentrated flavor. The stew may also use a thickening agent like flour or cornstarch to achieve its substantial texture.
LOOKING FOR MORE ONE POT SOUP RECIPES?
- Thai Chicken Noodle Soup
- Chicken Fajita and Rice Soup
- Cheesy Taco Soup
- Miso Soup with Chicken, Veggies, Shiitake Mushrooms
- Mexican Chicken Corn Chowder
- Lemon Chicken Soup with Tortellini
You might also like these soup recipes:
- Creamy Basil Parsley Italian Chicken Soup
- Swedish Meatball Soup
- Best Slow Cooker Beef Stew
- Slow Cooker Cheesy Chicken Broccoli Soup
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Italian Vegetable Soup
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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)
Instructions
- 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.
- 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.
- Cover with a lid and bring to a boil. Once 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).
- 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.
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©Recipe slightly adapted from Weeknight Dinner Cookbook
Ruth says
Excellent, will make it time and again.I will freeze Otto have again later!
Jen says
Awesome Ruth, I’m so pleased it will be on repeat!
Marianne says
Fantastic! This soup is fantastic! I don’t typically review recipes, only have like once before years ago. This is the best recipe I’ve tried in years. It is going to be a new s!talks in our house. My husband and I fought over that leftovers which is a nice chance!
Jen says
Thank you for making my day Marianne, I’m thrilled this recipe was good enough to fight over!
JennW says
We had a very blustery, wet day here in the Seattle area and this soup was perfect for today. It’s a great recipe that I can’t wait to have as a leftover for lunch tomorrow.
Jen says
Thanks Jenn, I’m so pleased it was a cozy dinner! Leftovers will taste even better!
Trish says
One of the most flavorful soup recipes ever! Will definitely add it to our repeats! Only my soup took longer than 20 minutes for all the veggies to cook down but it was most certainly worth waiting for!
Jen says
Thank you, Trish! I am so happy it’s a repeat – yay! It has been great soup weather this winter!
Leslie De Grez says
I have made the soup so many times, and every time my family loves it! It is so simple, and the combination of herbs are so delicious. I do think it takes quite a bit longer for the cabbage to wilt, I end up putting it in my soup right after I put the beans in the tomatoes in. I do love the addition of cabbage in the soup.
Jen says
I’m so happy to hear this has been a go-to!
Susan says
Good morning Jen.
I was looking for a quick vegetable beef soup yesterday and SO glad I made yours (you are one of my favorites and have never been disappointed with any of your recipes)!!
I didn’t have all the ingredients but it was very easy to substitute and use what I had on hand:
used a 32 oz. carton beef broth—no bouillon, 2 cups of water, didn’t have any canned tomatoes—very unusual—but tried a 16 oz. jar of salsa, black beans rinsed and drained, no cabbage, and added drained can of corn and peas after soup was finished. Needles to say I need to go get groceries !! It was DELICIOUS with the limited ingredients I had; I will definitely make your whole recipe when I have all of the ingredients and know it will be exceptionally good. MANY THANKS for all your delicious recipes—SO glad I found you many years ago!
Susan
Jen says
I’m so happy to hear that you have always enjoyed the recipes! So glad that this was a hit and worked so well with substitutes!
Wendy Hampton says
I LOVE THIS SOUP! The cabbage adds so much flavor and texture to the broth. I’m heading off to the store right now to get the ingredients. I cobbled together something similar and I liked it but THIS soup adds some ingredients that I had not thought of. Thank you so much for posting!
Jen says
Hi Wendy! I’m so happy to get you excited about making delicious soup! Thank you for your comment!