Your search for a cozy, filling soup ends here with this Italian Vegetable Beef Soup, the list of simple ingredients results in amazing flavor.
Italian Vegetable Soup
Oh, how I love a great bowl of soup! After moving from the southwest to the midwest where we get seasons, especially cold weather and snow, my obsession and love of soup has only increased. Easy loaded baked potato soup is on the stovetop as soon a fall is in the air.
We like soups that are the entire meal full of filling vegetables and meat in a rich flavorful broth. I don’t shy away from loading up the seasonings not only for the flavor you can create but the smell as well like Beef and Broccoli Soup.
The aroma of soup simmering on the stove beats any candle I have found. The scent that hits you when you walk into the house from the cold immediately starts to warm you, even before you sit down and cup that warm bowl.
My family has been making versions of this Italian Vegetable Beef Soup for almost 25 years now and the recipe needs to be included here in all of its vegetable glory. It is almost always served with homemade biscuits.
Italian Vegetable Beef Soup
Once you try this recipe I think you will agree it is the best beef vegetable soup with cabbage. Using ground beef and cabbage as the main ingredients. It is a very budget-friendly soup that will feed a crowd.
While I am typically an 80/20 fan when it comes to ground beef and for things like burgers might even creep a little in the 75/25 category I don’t recommend it for soups. Go with a 90/10 it is a bit leaner and works great when you are adding a lot of other flavors.
If you use leaner ground beef you should not have to drain any grease after browning the ground beef. Saute the garlic and onion right in with your beef. Then add your celery, carrots, and water to the pot.
After adding the diced tomatoes, crushed tomatoes, and tomato sauce, along with the seasonings let the soup simmer for 15-20 minutes before adding the cabbage. This gives those aromatics time to do their job in creating flavors.
Before salting I do suggest tasting. Canned tomato products can vary in sodium not to mention cabbage is an interesting ingredient. It definitely takes salt. So taste and adjust to suit you.
The list of ingredients might seem a tad long but it is easy on the budget and quite filling.
- ground beef
- garlic
- yellow onion
- carrots
- celery
- water
- diced tomatoes
- crushed tomatoes
- tomato sauce
- oregano
- basil
- thyme
- kosher salt
- freshly ground black pepper
- green cabbage
Italian Vegetable Soup Recipe
- In the bottom of a large pot, over medium-high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
- Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
- Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
- Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving.
Cabbage Recipes
Cabbage recipes make a regular appearance on our fall and winter meal plans. They are delicious and fill the hungry crew around my table in no time. Fried cabbage with crispy bacon and slightly wilted cabbage is a classic not to sleep on.
Cabbage and Noodles flavored with little more than butter and a bit of pepper is going to impress you in its simplicity. This an old-fashioned dish that has become a regular comfort food in our household.
Cabbage Soup with Sausage is loaded with great flavors and it’s filled with far more vegetables and meat than broth. Today, I’m giving you the first new soup recipe for the fall and I couldn’t be more excited about it–Italian White Bean, Cabbage, and Sausage Soup.
Fragrant and filling, ground beef cabbage soup simmering on the stovetop will delight the senses of anyone wandering through the kitchen.
Using kale, not cabbage, this chicken kale soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.
This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun potato soup.
Italian Vegetable Beef Soup
Ingredients
- 1 pound ground beef
- 4 cloves garlic minced
- 1 small yellow onion diced small about 1 cup
- 10 medium carrots sliced thin about 4 cups
- 6 ribs celery sliced thin about 3 cups
- 6 cups water
- 16 ounces canned diced tomatoes
- 28 ounces canned crushed tomatoes
- 14 ounces canned tomato sauce
- 15.5 ounces canned kidney beans drained
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper
- ½ small head of green cabbage roughly chopped about 4 cups
Instructions
- In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
- Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, oregano, basil, thyme, salt, and pepper. Cover with a lid.
- Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
- Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Serve warm.
Nutrition
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