Italian Beef Vegetable Soup Recipes

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HEARTY ITALIAN VEGETABLE BEEF SOUP



Hearty Italian Vegetable Beef Soup image

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.

Provided by Mary Younkin

Categories     Main Course

Time 40m

Number Of Ingredients 15

2 pounds ground beef
4 cloves garlic (minced)
1 small yellow onion (diced small, about 1 cup)
10 medium carrots (sliced thin, about 4 cups)
6 stalks celery (sliced thin, about 3 cups)
6 cups water
16 ounce diced tomatoes
28 ounce crushed tomatoes
14 ounce tomato sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon kosher salt (adjust to taste)
1 teaspoon freshly ground black pepper
1/2 head of green cabbage (roughly chopped, about 4 cups)

Steps:

  • 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!

Nutrition Facts : Calories 268 kcal, Carbohydrate 17 g, Protein 16 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 573 mg, Fiber 5 g, Sugar 10 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

ITALIAN BEEF VEGETABLE SOUP



Italian Beef Vegetable Soup image

This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 13

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 cup fresh Brussels sprouts, quartered
1 cup chopped fresh kale
1 celery rib, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups beef stock
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

  • In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

ITALIAN VEGETABLE BEEF SOUP



Italian Vegetable Beef Soup image

As a pastor's wife, I never miss a church supper. This vegetable-beef soup is my family's favorite. It's also a big favorite with the First Baptist Church "family" here in Alton! Sometimes, I will stir up a kettleful of soup at our local campground, too-it tastes wonderful indoors or out.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 19

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, undrained
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, cut in 1-inch pieces, optional
1/2 cup small elbow macaroni
Parmesan cheese

Steps:

  • Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. , Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.

Nutrition Facts :

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
  • Ladle the soup into bowls. Sprinkle with Parmesan and serve.

QUICK ITALIAN BEEF NOODLE SOUP



Quick Italian Beef Noodle Soup image

An, easy, full of flavor soup that is done in 20 mins.! On occasion, I add 8 ozs. of Velveeta or White American cheese melted in at the end for a thicker, cheesey soup.

Provided by SReiff

Categories     Meat

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 cup chopped onion
2 (14 1/2 ounce) cans Italian stewed tomatoes or 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 (14 ounce) cans beef broth
1 (16 ounce) can mixed vegetables or 1 1/2 cups frozen mixed vegetables
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper
1 cup uncooked medium egg noodles
grated parmesan cheese (optional)

Steps:

  • Brown beef and onion; drain.
  • Mix together browned beef and onion, tomatoes, broth, vegetables and seasonings in a Dutch oven or soup kettle.
  • Bring to a boil; add noodles.
  • Reduce heat to medium-low; cover and cook for 10-15 minutes or until noodles are done.
  • Serve in bowls topped with grated Parmesan cheese (opt.).

Nutrition Facts : Calories 302.4, Fat 13.7, SaturatedFat 4.6, Cholesterol 60.5, Sodium 1686.3, Carbohydrate 23.7, Fiber 4.2, Sugar 8.6, Protein 22.1

QUICK ITALIAN VEGETABLE SOUP



Quick Italian Vegetable Soup image

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

Provided by Peach822

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
  • Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g

ITALIAN VEGETABLE SOUP



Italian Vegetable Soup image

Makes a lot and is very, very good.

Provided by Jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Steps:

  • Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  • Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g

ITALIAN VEGETABLE SOUP WITH GROUND BEEF



Italian Vegetable Soup With Ground Beef image

Very easy to "throw" together and more hearty than just vegetable soup since it has ground beef. Found this on another recipe website (allrecipes.com) posted by "Jackie". I have made a few adjustments.

Provided by Lorraine3

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb ground beef
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 (14 1/2 ounce) cans low sodium beef broth
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups cabbage, chopped
2 cups frozen corn
2 cups frozen green beans (Italian Style, if available)
1 cup macaroni (ditalini style pasta is what I use)

Steps:

  • Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, beef broth. Season with parsley, oregano and basil. Simmer for 20 minutes.
  • Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more broth. I find I like it more soupy than thick, so adjust liquid amounts accordingly by adding water or additional beef broth.

Nutrition Facts : Calories 252.6, Fat 6.8, SaturatedFat 2.4, Cholesterol 25.7, Sodium 573.1, Carbohydrate 34.9, Fiber 7.4, Sugar 6.5, Protein 15.3

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