Italian Beef Vegetable Soup Recipes

HEARTY ITALIAN VEGETABLE BEEF SOUP

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!

ITALIAN VEGGIE BEEF SOUP

Steps:

• In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

ITALIAN VEGETABLE SOUP

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.

ITALIAN VEGETABLE BEEF SOUP

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.

ITALIAN VEGETABLE SOUP WITH GROUND BEEF

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.

QUICK ITALIAN VEGETABLE SOUP

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.