Today, I am so excited and honored to bring you this crazy delicious Italian Vegetable Soup from the cookbook Weeknight Dinner Cookbook by Mary Younkin, creator of BarefeetInTheKitchen.com. I still remember the first time I met Mary over lunch over two years ago. I was a pretty newbie blogger and in awe not only at her success and the the chance to chat with her, but her warmth, kindness and wisdom. Mary continues to be a dear friend with the most generous, heart and the best recipes! I have always loved Mary’s site, and so I couldn’t wait to get my hands on her Weeknight Dinner Cookbook. Its packed with fresh, innovative yet quick and easy recipes that will make last minute weekly dinners stress free and fun every night of the week! The book is divided into Sections based on the amount of time you have: 15-25 Minute Meals, 30-45 Minute Meals, 5-10 Minute Prep (meals that cook on their own in slow cooker, oven, etc.), as well as Simple Side Dishes, Condiments and Spices and Stress-Free Desserts and all the recipes sound AMAZING! If you need a proof of its deliciousness, just make this Vegetable Soup! This Italian Vegetable Soup recipe has been a family favorite of Mary’s for over 15 years and was actually the first recipe she posted on her blog and continues to be a favorite today and a new family favorite in my family – thank you Mary! My husband loved this soup and repeatedly raved about how good it was.
Italian Vegetable Soup ingredients
This Vegetable Soup is wonderfully customizable as far as veggies go, but I would stick to the same tomato broth and seasonings. For this Vegetable Soup, we are going use:
1 lb. lean ground beef 1/2 yellow onion, diced 4 medium size carrots, thinly sliced 3 stalks celery, thinly sliced 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 cup frozen corn, thawed 1/4 head green cabbage, roughly chopped (2 cups) 1 1/2 tablespoons beef base or beef bouillon 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder salt and pepper
Can I use Fresh Vegetables in Vegetable Soup?
Absolutely! In the summer months, you can pack the soup full of fresh vegetables instead of their canned and frozen counterparts.
Do I have to add beef to Vegetable Soup?
I love the addition of beef, but you can omit it completely or substitute with ground turkey or chicken if you prefer.
How to make Beef Vegetable Soup
This Italian Vegetable Soup is super easy to make, all in one pot! 2. Bring the soup to a boil, then reduce to a simmer for 15-20 minutes or if you have time the longer the better. 3. Stir in the corn and optional cabbage – and although the cabbage is “optional”- I really think it makes the soup! 4. EAT! How easy was that?!!!
Beef Vegetable Soup Recipe substitutions
Some people have asked if they can substitute the water for beef broth and omit the beef base/bouillon. 1 teaspoon bouillon is typically dissolved in 1 cup of water so you could theoretically omit the bouillon and use 4 additional cups beef broth and 1 cup of water in place of 5 cups of water and 1 ½ tablespoons beef bouillon.
How to serve Italian Vegetable Soup
This Italian Vegetable Soup is fabulous served with any of these sides:
Bread: Mopping up soup with bread is always a win! Serve the recipe with a big loaf of crusty bread, soft and fluffy Dinner Rolls, Parmesan Breadsticks, or Garlic Bread. Salad: This recipe pairs beautifully with a fresh, crunchy salad such as Caesar Salad, Apple Salad, or Pear Salad. Fruit: Bright, fresh fruit is always a welcome side to cozy soups. Go as simple as grapes, melon, etc. or you’ll love our favorite Fruit Salad or Winter Fruit Salad.
How to store Homemade Vegetable Beef Soup
To store: This Vegetable Beef Soup tastes even better the next day, so YAY for leftovers! The soup will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer. Reheat large batches on the stove over medium-low heat, stirring occasionally (about 10 minutes) warm individual servings in the microwave.
Can I freeze this Vegetable Soup?
Yes! This Vegetable Soup freezes extremely well so you can always have some tucked away for easy lunches or dinners – and you will want some tucked away.
LOOKING FOR MORE ONE POT SOUP RECIPES?
Thai Chicken Noodle Soup Chicken Fajita and Rice Soup Cheesy Taco Soup Miso Soup with Chicken, Veggies, Shiitake Mushrooms Mexican Chicken Corn Chowder Lemon Chicken Soup with Tortellini
You might also like these soup recipes:
Creamy Basil Parsley Italian Chicken Soup Swedish Meatball Soup Best Slow Cooker Beef Stew Slow Cooker Cheesy Chicken Broccoli Soup
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©Carlsbad Cravings by CarlsbadCravings.com ©Recipe slightly adapted from Weeknight Dinner Cookbook Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
