Italian Vegetable Soup


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Italian Vegetable Soup recipe by Barefeet In The Kitchen

This is my version of my mom’s Italian Vegetable soup recipe. My whole family enjoys this soup.

I try to keep several containers of it in my freezer all the time. My husband requests it often and takes it for his lunch at least once a week.

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Italian Vegetable Soup

Servings: 12 servings


  • 1 lb ground beef
  • 1 cup finely diced onion
  • 4 cups carrots - sliced
  • 3 cups celery - sliced
  • 3 cans 16oz diced tomatoes
  • 2 cans 15oz tomato sauce
  • 3 cups cooked kidney beans or 2 cans kidney beans
  • 4 cups water
  • Beef bouillon to taste 2-3 tbsp or 6-10 cubes
  • 2 tsp kosher salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp pepper
  • 2 cups frozen corn
  • 2 cups frozen green beans


  • In the bottom of a large stock pot, cook the onions and the ground beef. Add all remaining ingredients, except for the corn and the green beans. Bring to a boil. Reduce heat and simmer for 20 minutes. After 20 minutes, add the green beans and corn. Adjust seasonings to taste. Bring back to a boil and simmer until the green beans and corn are tender.
  • FREEZER MEAL: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two cup containers for easy lunches.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    only problem i find with your recipes is a healthy food section and calorie counts.for we all like being healthy>>>>………thanks but keep up the good work for you got a great start….