Italian Vegetable Soup

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!

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!

Vegetable Soup

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!

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!

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.

the-weeknight-dinner-cookbook-by-mary-younkin

What do you put in a vegetable soup?

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

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 do you make Homemade Make Vegetable Soup?

This Italian Vegetable Soup is super easy to make, all in one pot!

  1.  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.
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!
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!

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?!!!

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!

Can I double this Vegetable Soup Recipe?

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.

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.

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!

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.

LOOKING FOR MORE ONE POT SOUP RECIPES?

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!

You might also like these soup recipes:

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©Carlsbad Cravings by CarlsbadCravings.com

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!

Italian Vegetable Soup

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!
Servings: 8 -10 servings
Total Time: 30 mins
Prep Time: 8 mins
Cook Time: 22 mins

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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

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89 Comments

  1. 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!

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