Homemade Vegetable Beef Soup

This Vegetable Beef Soup boasts bold, nourishing Italian flavors that readers call: โ€œA family favorite! โ€œthe most flavorful soup recipes ever!โ€ โ€œso yumalicious!โ€ โ€œWONDERFUL!!!โ€ and โ€œone of the best soups Iโ€™ve had.โ€

It comes from my friend Maryโ€™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.  Youโ€™ll also love that itโ€™s so versatile that readers share, โ€œI [make] it nearly every week with minimal variations!โ€

Originally Published 7-20-18/Updated 1-27-25

Watch How to Make Vegetable Soup

up close of vegetable soup recipe showing the vegetables, beef, carrots, celery, kidney beans and corn


 

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.

  • Elevated Flavor Profile: The soup is layered with a medley of Italian herbs, Parmesan, fresh parsley, and beef bouillon for a rich tomato base that’s vibrant and satisfying.
  • Readers exclaim, “I LOVE THIS SOUP,” and “The combination of herbs is so delicious.”
  • Loaded with Vegetables: It is packed with vibrant, nutrient-rich vegetables, making it wholesome and satisfying.
  • Customizable: BUT you can easily swap in your favorite vegetables!
  • Perfectly Textured: This dish features a craveable medley of beans, beef, and veggies simmered to perfection.
  • Meal Prep-Friendly: It tastes even better the next day, making it ideal for leftovers or weekly meal planning.
top view of vegetable beef soup recipe made in a Dutch oven showing the consistency
ingredient icon

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):

  • Ground Beef: Use lean ground beef for a flavorful base without excess grease.
  • Yellow Onion: Diced onion enhances the soupโ€™s savory flavor. You may substitute it with 1 teaspoon onion powder if you’re in a bind.
  • Carrots and Celery: Slice the carrots and celery according to the recipe directions so they don’t become mushy. They add natural sweetness and a subtle crunch to the soup.
  • Broth: A combination of water, low-sodium beef broth, and beef bouillon creates a balanced and rich broth.
  • Use bouillon powder, base (like Zoup! or Better Than Bouillon), or four crushed cubes. Don’t dissolve the bouillon in water first; add it directly to the soup.
  • Tomato Sauce: This smooth and thick sauce adds a rich tomato flavor, helping to create a heartier and more cohesive broth.
  • Diced Tomatoes: The canned tomatoes with their juices provide a tangy flavor that balances the richness of the soup. There is no need to drainโ€”use the juices for extra depth. I prefer fire-roasted diced tomatoes.
  • Beans and Corn: Kidney beans bring protein and creaminess, while sweet corn adds a touch of sweetness and texture. Drain and rinse the beans to reduce excess sodium.
  • Cabbage: Provides a hearty, slightly earthy flavor and bulks up the soup. Please make sure the pieces are thin and bite-sized for easier eating.
  • Spices: Dried basil, parsley, oregano, garlic powder, salt, and pepper, add herbaceous and savory notes. You may substitute 4 fresh garlic cloves.
top view showing beef vegetable soup ingredients: celery, carrots, onions, diced tomatoes, ground beef, corn, cabbage, beef broth, spices

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):

  • Step 1: Cook Beef. 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.
showing how to make vegetable beef soup recipe by sautรฉing the onions while browning the beef
  • Step 2: Add Ingredients. Add the carrots, celery, water and beef broth to the pot. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef bouillon, and spices.
showing how to make vegetable beef soup recipe by adding the carrots, celery, kidney beans, diced tomatoes, Italian spices, beef broth
  • Step 3: Simmer. Simmer uncovered for 15-20 minutes, until the carrots are tender.
  • Step 4: Add Corn and Cabbage. Add the corn to the soup, followed by the cabbage. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. 
showing how to make vegetable beef soup recipe by adding the corn, followed by the cabbage
  • Step 5: Season to Taste. Adjust the seasonings as desired and sprinkle with the Parmesan and parsley just before serving.
showing how to make vegetable soup recipe by garnishing with parsley and Parmesan

Vegetable Beef Soup TIPS

  • Make it Your Own: See the Variations Section for different add-ins and swaps. You can add different veggies every time!
  • Uniform Veggie Cuts: Slice carrots and celery evenly to ensure they cook at the same rate and soften perfectly.
  • Use Fresh Cabbage: As it ages, it can become bitter if stored too long. Old cabbage may also release an unpleasant sulfur-like odor when cooked, which can affect the taste of the soup.
  • Adjust Salt Last: Because ingredients like beef bouillon and canned tomatoes can vary in saltiness, taste and adjust the seasoning after the soup has simmered. If you would like more salt, consider adding additional bouillon first.
  • Make Ahead: This soup tastes even better the next day as the flavors deepen, so consider making it in advance, then add the cabbage when you reheat it.
up close top view of Italian soup with a ladle showing the consistency of the soup

Italian Soup variations

  • Swap the Protein: Substitute ground beef with ground turkey, chicken, or Italian sausage for a lighter or spicier twist.
  • Make It Vegetarian: Skip the meat and beef base, and use vegetable broth instead. Add chickpeas or hearty vegetables like zucchini, sweet potatoes, or mushrooms for extra substance.
  • Use Different Beans: Replace kidney beans with black beans, cannellini beans, or chickpeas for a new flavor and texture.
  • Add Pasta or Grains: Add pasta, quinoa, barley, or rice, taking note of their simmering times.
  • Swap the Veggies: Include zucchini, green beans, broccoli, cauliflower, spinach, or kale.
  • Spicy Twist: Add a pinch of red pepper flakes, cayenne, or diced jalapeรฑos for a kick of heat.
top view of two bowls of beef vegetable soup recipe showing how to serve with fresh parsley and fresh Parmesan

How to serve Italian Vegetable Soup

This Italian Vegetable Soup is fabulous served with any of these sides:

top view of a bowl of homemade vegetable beef soup showing how to serve with crusty bread

ITALIAN VEGETABLE SOUP FAQS

Can I double this Vegetable Soup Recipe?

Yes!ย ย  This Italian Vegetable Soup is easy to double or triple for a crowd.ย  When doubling recipes, I do 1 1/2x the salt instead of 2x and then add salt to taste if needed.ย  You can leave all of the other measurements the same.

What is the difference between vegetable beef soup and vegetable beef stew?

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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a bowl of Italian vegetable soup with beef

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ยฉCarlsbad Cravings by CarlsbadCravings.com

Italian Vegetable Soup

This hearty, comforting, healthyย Vegetable Soupย ย Soup is guaranteed to become a new family favorite packed with ground beef and veggies in anย Italianย 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 minutes
Prep Time: 8 minutes
Cook Time: 22 minutes

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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).
  • Add the corn to the soup, followed by the cabbage. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Adjust with salt, pepper and red pepper flakes to taste.
  • Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.

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ยฉRecipe slightly adapted from Weeknight Dinner Cookbook

30 minute Italian Vegetable Soup โ€“ This is the BEST version I have tried โ€“ 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!

Reader Interactions

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106 Comments

  1. 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! ๐Ÿ™‚

    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 ๐Ÿ™‚ 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!

  2. 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!

  3. 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

  4. 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!

  5. 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

  6. 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!

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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?

  14. 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 ๐Ÿ™‚

  15. 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! ๐Ÿ™‚ 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 ๐Ÿ™‚ Thanks for following along and commenting!

  16. 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!

  17. Lynda says

    OMGawd! I made this tonight and it’s was so yumalicious! I also added sliced jalapeรฑos 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!

  18. 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!

  19. 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!

  20. 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!

  21. 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!

  22. Angelica says

    I just found this on Pinterest today and had to make it. Iโ€™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!

  23. 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.

  24. 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 ๐Ÿ™‚

    • Ornia says

      I am eating plant based and would like to make a vegan version myself. Thinking cauliflower instead of beef and veggie brioth.

  25. 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!

  26. 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!

  27. 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 Iโ€™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!

  28. Amber says

    Any nutrition facts available?

  29. 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!

  30. Liz says

    This soup is amazing, as are all your recipes. Thanks!

    • Jen says

      Ah, thank you so much Liz!!!

      • Salesha says

        Iโ€™ve made this soup many times and itโ€™s always delicious! I donโ€™t like cabbage so I substitute with a bag of fresh baby spinach. Today I made the soup and purรฉed 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!

  31. Gail says

    Can I omit the ground beef and make it just vegetables?

  32. 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!

  33. 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!

  34. Leslie says

    Hi!
    I notice that you donโ€™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!

  35. 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!

  36. 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!

  37. 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.

  38. 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!

  39. DONNA says

    I was thinking of using ground pork and ground beef for this soup. Thoughts on this?

  40. 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.

  41. 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!

  42. 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!

  43. 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!

    • Sarah says

      We were so impressed with how delicious this soup is, how simple it is to make, and pretty sure is uber nutritional. Thank you! It’s definitely going in the rotation.

      • Jen says

        Hi Sarah! Thank you so much for your sweet comment! I am so thrilled that you loved this recipe and that it’s a repeat recipe!

  44. 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 itโ€™s a repeat โ€“ yay! It has been great soup weather this winter!

  45. Ornia says

    Has anyone tried this in the instant pot?

  46. 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!

  47. 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 didnโ€™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 brothโ€”no bouillon, 2 cups of water, didnโ€™t have any canned tomatoesโ€”very unusualโ€”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 recipesโ€”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!

  48. 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!