Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup freezes quite well making it perfect for easy lunches.
Course: Main Course
Keyword: italian vegetable beef soup
Servings: 10-12 servings
1small yellow oniondiced small, about 1 cup
10medium carrotssliced thin, about 4 cups
6stalks celerysliced thin, about 3 cups
1 16-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
1 14-ounce can tomato sauce
1teaspoonkosher saltadjust to taste
1teaspoonfreshly ground black pepper
1/2head of green cabbageroughly chopped, about 4 cups
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, 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. Top with cheese, if desired, just before serving. Enjoy!
FREEZER TIP: 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.