Italian Vegetable Soup: Hearty, Flavorful, and Perfect for Any Season

This Italian Vegetable Soup is the ultimate comfort food, packed with tender vegetables, savory beef, and a rich, flavorful broth. Perfectly balanced with the sweetness of carrots, the earthiness of celery, and the richness of tomatoes, this soup is both hearty and light at the same time. It’s a family-friendly, one-pot meal that comes together quickly and is bursting with Italian-inspired flavors.

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Why You’ll Love This Recipe

• Hearty and filling: The combination of lean ground beef, kidney beans, and vegetables makes this soup a satisfying meal.
• Packed with flavor: A blend of herbs like basil, oregano, and parsley, along with beef broth and tomato sauce, makes this soup full of depth and richness.
• Easy to make: This is a one-pot soup that comes together in less than an hour, perfect for busy weeknights.
• Customizable: Feel free to swap out the vegetables for whatever you have on hand, or add more herbs and spices to suit your taste.
• Great for meal prep: This soup stores well in the fridge for a few days and can even be frozen for later.

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Ingredients

• 1 lb. lean ground beef
• 1/2 yellow onion, diced
• 4 medium carrots, thinly sliced (about 2 cups)
• 3 stalks celery, thinly sliced (about 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 each salt, dried basil, dried parsley
• 1/2 teaspoon each dried oregano, garlic powder, black pepper
• 1 cup frozen corn, thawed (can substitute with canned, drained)
• 1/4 head green cabbage, roughly chopped (about 2 cups)
• Shredded Parmesan cheese for serving (optional)
• 1/4 cup chopped fresh Italian parsley for serving (optional)

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Instructions

1. Cook the beef:
   Crumble the ground beef into a large pot over medium-high heat. Add the diced onion and cook for 5-7 minutes, until the beef is browned and the onion is soft. While the beef is cooking, prep the carrots and celery.
2. Add the vegetables and liquids:
   Add the sliced carrots, celery, water, and beef broth to the pot. Increase the heat to high and bring the mixture to a boil. Then, add the diced tomatoes, tomato sauce, kidney beans, beef base or bouillon, and all the spices (salt, basil, parsley, oregano, garlic powder, and pepper).
3. Simmer the soup:
   Cover the pot with a lid and bring the soup to a boil. Once it’s boiling, stir the soup and reduce the heat slightly to avoid splattering. Let it simmer uncovered for 15-20 minutes, until the carrots are tender. The longer you let it simmer, the more the flavors will meld together, so feel free to let it go longer if time permits.
4. Add corn and cabbage:
   Add the thawed corn to the soup, followed by the chopped cabbage. Cover the pot and simmer for a few more minutes, just until the corn is warm and the cabbage has wilted.
5. Adjust seasoning:
   Taste the soup and adjust with additional salt, pepper, or red pepper flakes to your liking.
6. Serve:
   Scoop the soup into bowls. If desired, sprinkle with shredded Parmesan cheese and fresh parsley for an extra pop of flavor just before serving.

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Servings and Timing:

• Servings: 6-8 bowls
• Prep time: 10 minutes
• Cook time: 30-40 minutes
• Total time: 40-50 minutes

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Storage:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well! Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Reheat on the stovetop or in the microwave when ready to serve.

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Variations:

• Add more vegetables: Feel free to add more vegetables like zucchini, green beans, or spinach for extra nutrients and flavor.
• Use ground turkey or chicken: If you prefer a leaner option, swap the ground beef for ground turkey or chicken.
• Make it spicy: Add a pinch of red pepper flakes for a little heat or stir in some diced jalapeños.
• Vegetarian version: Omit the beef and use vegetable broth and extra beans for a hearty vegetarian version.

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FAQs

Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work perfectly in this soup, and they make the recipe even more convenient.

Can I make this soup in advance?
Yes! In fact, the soup tastes even better the next day after the flavors have had more time to meld. You can also freeze it for later.

Can I make this soup in a slow cooker?
Yes! To make this in a slow cooker, brown the ground beef and onions first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

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Conclusion

This Italian Vegetable Soup is the perfect meal for any day of the week. It’s packed with flavor, easy to make, and sure to satisfy your hunger. Whether you’re looking for a comforting meal on a chilly night or something nutritious for lunch, this soup fits the bill. Plus, it’s versatile, customizable, and even better when made ahead! Enjoy a warm bowl of this hearty soup and feel the love in every bite.

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