Italian Vegetable Beef Soup
Your search for a cozy, filling soup ends here with this Italian Vegetable Beef Soup, the list of simple ingredients results in amazing flavor.
Servings: 12
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
Calories: 207kcal · Carbohydrates: 17g · Protein: 18g · Fat: 8g · Saturated Fat: 3g · Polyunsaturated Fat: 0.5g · Monounsaturated Fat: 3g · Trans Fat: 0.5g · Cholesterol: 49mg · Sodium: 362mg · Potassium: 905mg · Fiber: 5g · Sugar: 9g · Vitamin A: 8951IU · Vitamin C: 30mg · Calcium: 98mg · Iron: 4mg
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