Italian Vegetable Soup (Print Version)
# Ingredients:
→ Protein
01 -
1 lb. lean ground beef
→ Vegetables
02 -
1/2 yellow onion, diced
03 -
4 medium carrots, thinly sliced (2 cups)
04 -
3 stalks celery, thinly sliced (2 cups)
05 -
1 14.5 oz. can diced tomatoes with juices
06 -
1 cup frozen corn, thawed
07 -
1/4 head green cabbage, roughly chopped (2 cups)
→ Liquids
08 -
5 cups water
09 -
1 10.5 oz. can low sodium beef broth
10 -
1 15 oz. can tomato sauce
→ Canned Goods
11 -
1 15.5 oz. can kidney beans, drained and rinsed
→ Seasonings
12 -
1 1/2 tablespoons beef base or beef bouillon
13 -
1 teaspoon salt
14 -
1 teaspoon dried basil
15 -
1 teaspoon dried parsley
16 -
1/2 teaspoon dried oregano
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon black pepper
→ Garnish
19 -
Shredded Parmesan cheese (optional)
20 -
1/4 cup chopped fresh Italian parsley (optional)
# Instructions:
01 -
Crumble the beef into a large pot over medium-high heat. Add the diced onion and cook for 5-7 minutes, until the beef has browned completely. While the beef is cooking, prepare the carrots and celery.
02 -
Add the sliced carrots, celery, water and beef broth to the pot. Increase heat to high and bring to a boil while adding the diced tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, dried basil, dried parsley, dried oregano, garlic powder, and pepper.
03 -
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to prevent splattering. Simmer uncovered for 15-20 minutes, until the carrots are tender (longer simmering will enhance flavor development).
04 -
Stir in the corn, followed by the chopped cabbage. Cover and simmer for a few minutes more, just until the corn is warmed through and the cabbage has wilted. Adjust seasoning with additional salt, pepper and red pepper flakes if desired.
05 -
Ladle the soup into bowls and, if desired, garnish with shredded Parmesan cheese and fresh parsley just before serving.
# Notes:
01 -
This hearty soup can be stored in an airtight container in the refrigerator for up to 4 days.
02 -
For a richer flavor, substitute homemade beef stock for the broth and water.