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
Want to try this Italian Vegetable Soup?
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©Carlsbad Cravings by CarlsbadCravings.com
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
Jillian says
Hi Jen! This looks so good, all your recipes are absolutely amazing! I’m a HUGE soup person and can’t wait to try all your variations – starting with this one, mmm! 🙂
P.s. I love your blog so much – I never feel the need to read through comments to make sure it’s a recipe worth trying.. they are always awesome!
Jen says
Thank you so much Jillian, I am so excited for you to try it and the rest of my soups – I have quite a few 🙂 I love how easy and flavorful soups are at the same time – I can’t seem to stop making them! And thank you so much for your extra kind/thoughtful comment! I LOVE hearing that you love and trust my recipes, that means so much to me! Thank you for taking the time to try them and for making my day!
Dave says
I doubled it. It’s bubbling away and tastes and smells WONDERFUL!!! It will be even better tomorrow. Thanks!
Jen says
Awesome Dave!! You are so welcome! I am so happy it is a winner!
Dorothy Dunton says
Hi Jen! This looks so inviting! It has finally cooled off here so I am definitely into soups and casseroles! I love that this is loaded with vegetables…my kind of soup! I make a somewhat similar soup which I just call Hamburger soup, but it is seasoned differently. Can’t wait to try this!
Jen says
Hi Dorothy! I love a hearty soup in the winter! Isn’t it crazy how much the weather dictates what we eat?! I hope this will be a new favorite to add to your soup collection! xo
Dave says
Update: Wife says it’s the best I’ve ever made and that’s saying a lot because I make killer soups so thanks for this SUPER tasty recipe! I love-love-love your recipes girl…..
Jen says
Wahoo! That is amazing! Thank you for the ultimate compliment and THANK YOU for making my recipes!
Mary Younkin says
Jen, your photos are absolutely gorgeous! My mama’s soup has never looked better. Thank you so much for your sweet words, my friend. I am thrilled that you’re enjoying the book. I greatly appreciate your support!
Jen says
Thank you so much for the honor of sharing your Mama’s Soup, It is SO GOOD! And I’m blown away by your entire book – seriously, such an incredible legacy and accomplishment!! xo
Sarah says
Hello-
Instead of using beef base or beef bouillon can you sub the water for additional beef broth? Or will that not taste the same?
Jen says
Hi Sarah, yes that should work fine, might not taste exactly the same but still delicious! If you eliminate the beef base, then I would use 4 cups beef broth and 1 cup water in its place. Enjoy!
Kate says
Excited to try this. When do you add the onions and additional water? It seems like it’d be around step 2, but I doubt want to presume.
Thanks!!
Jen says
Hi Kate, yes it is in step 2, enjoy!
Danica says
I made this tonight and it was great! I used 4 cups beef stock and 1 cup water instead of beef base and reduced the salt to 3/4 tsp. Next time I’ll reduce the salt a little more but it was still fine. Thank you for sharing this recipe.
Jen says
You are so welcome Danica, I am so happy you enjoyed it and thanks for sharing your beef stock/water substitute as well!
Maria says
Saw this yummy looking vegetable soup in recipe index, only to click on the recipe and see it has beef in it. ???
Misleading title.
Jen says
Hi Maria, most Italian Vegetable Soups actually have beef in them (if you google that title). It would taste great without beef though!
Lee says
We really enjoy the recipe, thanks for sharing. Any advice on how we could do this in the crock pot? Would everything be ok if I mix it all together and put it on low for 4 or 5 hours?
Jen says
You are so welcome Lee! For the crockpot, I would brown the meat first then add the meat and all the other ingredients except the cabbage and cheeses – then add these at the end. Hope this helps!
Aubrey says
This recipe is great! So full of flavor too! I used Italian sausage instead of hamburger and zucchini instead of cabbage, and it is delicious!
Jen says
Hi Aubrey, I am so happy you loved this soup! and Italian Sausage and zucchini both sound wonderful as well!
Ginger says
Hi, Jen. I just discovered your blog. A friend of mine told me to look up this soup, so I had to try it tonight. It was so yummy–my hubby had two bowls. I made it exactly as the recipe calls for; however, I used unsalted tomato sauce, and I added some fresh broccoli florets. I have a butternut squash in my refrigerator, so I think I’ll add that to the leftover soup, and I have a lot! Thanks so much for posting this recipe!
Jen says
Hi Ginger, welcome to my blog! I am so happy you both loved this soup and the addition of broccoli and butternut squash sounds delicious! I hope you have fun exploring and find more recipes to lover here!
Toni says
Do you think this would taste good with ground turkey?
Jen says
Absolutely! I think it will be delicious!
Stacey says
Made it with Ground Turkey on Sunday. Love it! So tasty, will definitely become a staple in our home!
Jen says
Wonderful Stacey! I am so happy it is a new favorite, thank you!
Linda says
Did you us chicken broth instead of beef?
Amy says
I wonder if this could be made with Italian sausage? Any thoughts??
Jen says
I think it would be delicious if you love Italian sausage! You might just need to tone down the other spices 🙂
Natalie Higgins says
This soup has jumped up to one of my top 5 fave soups of all time! Its so good and my kids gobbled it up! It even got praise from my mother in law! 🙂 Thank you for your awesome recipes that help busy moms like me make awesome, healthy dishes!
Jen says
That is awesome Natalie! I am so happy this is such a hit with your entire family – even your mother in law 🙂 Thanks for following along and commenting!
Tara says
Perfect for snowy afternoon. A family favorite!
Jen says
Awesome Tara, so happy this soup a family favorite! Hope it keeps you warm!
Lynda says
OMGawd! I made this tonight and it’s was so yumalicious! I also added sliced jalapeños for some zip! I can’t wait to try something else on your site.
Jen says
Hi Lynda, we would be great friends – from your use of “yumalicious” to adding jalapenos for more zip :)! I am so happy you loved this soup so much and I am excited for you to explore my site! I hope you find many more favorites!
LL says
This was SOOOOOO delicious right out of the pot! Even with all of my family eating, we still had leftovers for days and enough to freeze. After being in the fridge for a couple days though, it just wasn’t good—couldn’t even finish the bowl. Usually soup tastes better as it sits IMO so I thought that was strange.
Jen says
I’m so happy you loved this soup so much! I have no idea why your leftovers weren’t as tasty though, that is strange indeed!
Amanda says
I’m making this in a couple days! Do you think collard greens would work in place of the cabbage? I have a bunch I need to use up!
Jen says
Hi Amanda! I don’t think they would have the same impact as cabbage as the cabbage stays somewhat crunchy and adds a nice texture to the soup whereas I think the collard greens would be more like adding spinach in in texture. If you don’t mind then go for it!
Linda Irmscher says
I am dairy free… Can you suggest an alternative for the cream in your soups? Would Soy Milk work?
Jen says
Hi Linda, I would use your favorite dairy free milk but just be aware that it won’t be as creamy – but still delicious!
Rachel says
I had bookmarked this awhile back and finally got around to making it. Yet again a great soup from Carlsbad Cravings. I love how soup can be a gigantic bowl of vegetables and this is certainly no exception. I added an orange bell pepper and some red pepper flakes (since I like some heat), which worked out nicely. Loved how the corn added a touch of sweetness against the salty, savory flavors. It makes a ton so great for a crowd or freezer meals.
Jen says
Hi Rachel, I’m so glad you finally got around to making this and it did not disappoint! I love how hearty this one is as well and the best way to eat all those veggies! Thanks for taking the time to comment!
Angelica says
I just found this on Pinterest today and had to make it. I’m absolutely in love with this dish. I did add more cabbage then what the the recipe called for and it was still very good!
Jen says
Hi Angelica, I’m so happy you stumbled upon this recipe on pinterest and it was a hit! More cabbage is a always a good thing in my book! I hope you find more recipes to love here!
Ornia says
I love this soup. I make a double batch all the time.
Jen says
I love hearing that Ornia, thank you so much!
Ken Ralph says
I a not a big fan of using water in soup. Can I replace the water in the Italian soup with all beef stock?
Jen says
Hi Ken, if you replace the water with beef stock then you will want to decrease the amount of beef bouillon or it will be too salt and even too beefy. The beef bouillon + water equals the perfect amount of concentrated beef flavor.
Kathy C says
New Year and a new post on this awesomeness Soup recipe. LOVE THIS IALIAN VEGETABLE SOUP! I discovred it about a month ago and have made it nearly every week with minimal variations…. I add stewed tomatoes for diced and a half can of paste to really thicken the broth. As many times as I’ve made it, I’ve shared it, including a vegeterian version for family members embracing that lifestyle, and everyone has loved it. It is a staple for me now that it’s time to get cozy and comfortable in this winter weather. Thanks for sharing!
Jen says
Thanks Kathy I’m so glad you loved this recipe so much that you made your versions as well as shared it with so much of your family! Thanks for taking the time to comment 🙂
Ornia says
I am eating plant based and would like to make a vegan version myself. Thinking cauliflower instead of beef and veggie brioth.
Jen says
Sound delish!
Gloria says
I made this for dinner tonight and let me tell you, it was DELICIOUS!!! Even my 18-month-old loved it. Thank you for sharing this recipe. I will definitely be making this again!!!
Jen says
Awesome Gloria, I’m so happy you all loved it and that it’s a new regular. Thank you!
Katie says
This is probably the best soup I have ever had! I have made it probably 10 times total, and every time I am so impressed with how great it is. The only change I made is instead of ground beef, I used Italian sausage. Thank you for sharing!!
Jen says
You are so welcome Katie! I love hearing how much you love this soup – 10X is definitely a compliment :)! and it sounds delicious with Italian sausage too!
Kianna says
I made this tonight for my sick boyfriend and he and I both loved it! I took out the cabbage and put one zucchini sliced and cut in fourths. I also used a can of sweet corn rinsed and drained instead of frozen corn. I also dethawed a cup of frozen green beans. And added extra carrots and celery and red pepper flakes to add more spice. It turned out really well!!! Probably one of the best soups I’ve had. Thank you for this recipe! I will be making this a lot!
Jen says
That is awesome this is one of the best soups you’ve ever had – thank you! And you are so sweet to make this for your sick boyfriend! I love all the additional veggies you added and red pepper flakes – sounds perfect!
Amber says
Any nutrition facts available?
Jen says
Sorry for the delay Amber, I just got home from a vacation without internet, you can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
Doreen says
I Jen, this recipe looks like a hit. Would chicken and chicken bouillon taste equally as good if one prefers chicken over meat?
Jen says
Hi Doreen, I think chicken would be fabulous if that is your preference! You could even use ground chicken or turkey. Enjoy!
Liz says
This soup is amazing, as are all your recipes. Thanks!
Jen says
Ah, thank you so much Liz!!!
Salesha says
I’ve made this soup many times and it’s always delicious! I don’t like cabbage so I substitute with a bag of fresh baby spinach. Today I made the soup and puréed some for my baby and he absolutely loved it!
Jen says
What a great idea to puree some for your baby – so many nutritious ingredients! Your babe is going to have an excellent palate!
Gail says
Can I omit the ground beef and make it just vegetables?
Jen says
Absolutely! enjoy!
Mary Poppleton says
Was very good and even better the next day. Would like to try Italian sausage next time.
Jen says
Thanks Mary, I’m so happy you enjoyed it – even the leftovers – that’s always a bonus!
Beverly Wilson says
Can this soup be canned? I am always looking for hearty recipes to can.
Jen says
Hi Beverly, I am not an expert in canning, so I don’t know what makes a good canning candidate- sorry!
Leslie says
Hi!
I notice that you don’t mention draining the beef. Do you suggest keeping the fat for flavor?
Jen says
Hi Leslie! You can drain some of the grease, but I would leave about 2 tablespoons to cook the vegetables in. Enjoy!
Laura says
Made this tonight. Added a couple of cups of leftover mac and cheese and roasted eggplant. Husband won’t stop eating it, and humming (he does that when he’s happy). Great recipe. Thanks!
Jen says
I love the visual of your husband humming while he slurps his soup! I’m so happy its a winner, thanks so much Laura!
Kristina says
I made this tonight with a twist, I added ground Italian sausage to the beef and substituted the cabbage for spinich and I must say it was delicious! Thank you for this delicious recipe!!
Jen says
I’m so happy you loved it Kristina and your substitutions sound delish!
Jaime D says
If I wanted to put this soup together to freeze and cook later in the slow cooker, would I just cook the beef ahead and everything else goes in raw? How long would I cook in slow cooker?
Jen says
Yes, you are exactly right, except hold the cabbage until the end. I would cook on on high for 3-4 hours or on low 6-7 hours.
Kim Christensen says
This turned out great, which was a relief because I actually don’t really like cooking, and every so often I’ll try to make a recipe I find online and it’s a big hassle and it turns out just okay. But we loved this. I’m excited to see how the leftovers taste tomorrow…think it’s gonna be even better!
Jen says
YAY! I’m so pleased this soup was worth the effort! Thanks for taking the time to comment Kim!
DONNA says
I was thinking of using ground pork and ground beef for this soup. Thoughts on this?
Jen says
That would be fabulous!
Susan says
Can you make this in the crockpot? If so, what are the instructions in regards to the cook time and whether to cook it on low or high.
Thanks!
Jen says
Yes, you can make it in the crockpot but I would still brown the beef on the stove. Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables are tender.
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!