Italian Vegetable Beef Soup (Print Version)
# Ingredients:
→ Main
01 -
1 pound lean ground beef
02 -
½ yellow onion, diced
03 -
4 medium carrots, thinly sliced (2 cups)
04 -
3 stalks celery, thinly sliced (2 cups)
05 -
5 cups water
06 -
1 can (10.5 oz) low sodium beef broth
07 -
1 can (14.5 oz) diced tomatoes with juices
08 -
1 can (15 oz) tomato sauce
09 -
1 can (15.5 oz) kidney beans, drained and rinsed
10 -
1½ tablespoons beef base or beef bouillon
11 -
1 teaspoon salt
12 -
1 teaspoon dried basil
13 -
1 teaspoon dried parsley
14 -
½ teaspoon dried oregano
15 -
½ teaspoon garlic powder
16 -
½ teaspoon pepper
17 -
1 cup frozen corn, thawed
18 -
¼ head green cabbage, roughly chopped (2 cups)
→ For Serving (Optional)
19 -
Shredded Parmesan cheese
20 -
¼ cup chopped fresh Italian parsley
# Instructions:
01 -
Crumble beef into large pot over medium-high heat. Add onion and cook 5-7 minutes until beef is browned. Meanwhile, prep carrots and celery.
02 -
Add carrots, celery, water, and beef broth. Increase heat to high and bring to boil as you add tomatoes, tomato sauce, kidney beans, beef base/bouillon, and spices.
03 -
Cover, bring to boil, then reduce heat slightly to avoid splattering. Simmer uncovered 15-20 minutes until carrots are tender.
04 -
Add corn followed by cabbage. Cover and simmer a few minutes more until corn is warm and cabbage has wilted. Adjust seasonings to taste.
05 -
Serve in bowls topped with optional Parmesan cheese and fresh parsley.
# Notes:
01 -
Can substitute canned corn (drained) for frozen
02 -
Great for make-ahead or freezer meals