Italian Vegetable Soup With Ground Beef Recipes

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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

ITALIAN VEGGIE BEEF SOUP



Italian Veggie Beef Soup image

My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. -Sue Webb, Reisterstown, Maryland

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 12 servings (4 quarts).

Number Of Ingredients 10

1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
4 cups chopped cabbage
1 package (16 ounces) frozen mixed vegetables
1 can (28 ounces) crushed tomatoes
1 bay leaf
3 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium beef broth

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.

Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 646mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

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

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