This Vegetable Beef Soup boasts bold, nourishing Italian flavors that readers call: “A family favorite! “the most flavorful soup recipes ever!” “so yumalicious!” “WONDERFUL!!!” and “one of the best soups I’ve had.”
It comes from my friend Mary’s cookbook, a seasoned recipe developer and passionate home chef who’s created a foolproof recipe perfected to bring texture, depth, and wholesome goodness to your table. You’ll also love that it’s so versatile that readers share, “I [make] it nearly every week with minimal variations!”
Originally Published 7-20-18/Updated 1-27-25
You’ll love this Vegetable Beef Soup Recipe
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. It’s 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!
This Italian Vegetable Soup recipe has been a family favorite of Mary’s for over 15 years. It was the first recipe she posted on her blog, and it continues to be a favorite today and a new family favorite in my family—thank you, Mary!
Why this Vegetable Soup is the Best
Clear instructions and straightforward techniques make this approachable and foolproof recipe a breeze for both beginners and seasoned cooks.
Italian Vegetable Soup ingredients
Let’s take a closer look at what you need to make this Vegetable Soup recipe (measurements in the printable recipe card at the bottom of the post):
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 entirely and add chickpeas or additional vegetables or substitute it with Italian sausage, 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! Let’s take a closer look at how to make it with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Beef Vegetable Soup Recipe substitutions
Some people have asked if they can substitute the water for beef broth and omit the beef base/bouillon. One teaspoon of bouillon is typically dissolved in 1 cup of water, so you could theoretically omit the bouillon and use four additional cups of beef broth and 1 cup of water in place of 5 cups of water and 1 ½ tablespoons of beef bouillon.
Vegetable Beef Soup TIPS
Italian Soup variations
Slow Cooker Version
Brown the ground beef and onions, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables reach desired tenderness.
How to serve Italian Vegetable Soup
This Italian Vegetable Soup is fabulous served with any of these sides:
How to store Homemade Vegetable Beef Soup
Store for up to 5 days in an airtight container in the refrigerator. Reheat large batches on the stove over medium-low heat, stirring occasionally (about 10 minutes) or warm individual servings in the microwave.
Can I freeze this Vegetable Soup?
Yes, you can freeze vegetable beef soup, even if it has cabbage! Cabbage holds up surprisingly well in soups when frozen, though it may soften a bit more upon reheating. Here’s how to do it properly:
Freezing Tips:
1. Cool Completely: Let the soup cool to room temperature before freezing.
2. Portion It: Divide the soup into airtight freezer-safe containers or resealable freezer bags for individual portions.
3. Leave Room: If using containers, leave a little space at the top to account for expansion as the soup freezes.
4. Label It: Add a label with the date and description so you know what’s inside.
5. Freeze: Freeze for up to three months.
6. Reheating: Thaw in the refrigerator overnight or reheat straight from frozen on the stovetop over low heat.
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.
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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 tsp EACH salt, dried basil, dried parsley
- 1/2 tsp EACH dried oregano, garlic powder, pepper
- 1 cup frozen corn, thawed (may sub canned, drained)
- 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. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, and spices.
- 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).
- 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!
Ornia says
Has anyone tried this in the instant pot?
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!