Made this today so we could have something to 'eat on' throughout the week for lunches. I halved the recipe, and made a few adjustments due to what I had...didn't have kidney beans, so I used garbanzo. Also, used frozen chopped onion (which cuts down on the 'tearing factor'). Fresh ground beef was so expensive when I went to buy some for this, so I used 2 frozen hamburger patties (Bubba Burger brand, each patty is 1/4 lb.), which was easy enough. Great recipe, keeping in Tupperware in the fridge - reheating as needed.

I made this last night for my partner and I as an starter. This is obviously best served as part of the main course as it is so full but it worked great in a small serving. We both loved this recipe, I haven't given it 5 stars because I think there was a tiny bit of room for improvement but it was still great and I will make it again. I didn't include the celery because I forgot to buy it but didn't feel like it needed to be there anyway Thanks for a great recipe, its a very thick soup so I'm going to have it on toast for breakfast!

What a great way to get your veggies! note to self: cook pasta apart from soup and add before serving, added a can of Goya mixed veggies and an extra 1/2 tsp oregano.

This soup is definitely a keeper. A very hearty/healthy soup for a cold day. I omitted the green beans (eww..) and replaced them with potatoes. Will make again, easy and delicious!

Very good and easy

This was good! Like others, I omitted the cabbage, and added leftover rice instead of pasta. Next time I will use Italian-style diced tomatoes. Also added salt and pepper and a little hot sauce--and worchestershire. Topped with parmesan.

This was a good soup. I adapted mine some to lower carbs and suit my own tastes: used turkey sausage instead of beef, left out the corn and pasta, used frozen green beans instead of canned and white beans instead of kidney. I also added a lot more water (3-4 cups, I think, although I didn't measure it) to make it more like a soup. Will make this again.

First off, I am by no means a good cook. Having said that, I can do some simple meals fairly well. Hence, I liked the looks of this recipe. The bottom line is that it came out somewhat blah. I did all the ingredients (save for the cabbage) but still. Not very tasty. And I really wanted to make this recipe a "keeper" Ah well, apparently many others had more success than me...

Great soup. I used frozen corn and green beans, one can of kidney beans, about 1/3 cup of ditalini and red cabbage (that's what I had on hand). Soup is healthy and satisfying. Will definitely make again - my husband liked it very much as well.

Wonderful! I was a little skeptical as this recipe was so different from my basic vegetable soup recipe. I did everything by the recipe except omitted the water and added a box + 1 can of low sodium fat free beef brouth. I used a large can of crushed tomatoes instead of a smaller diced. The second time I didn't have crushed, it was better with crushed. I also cooked the mac seperately and we all decided we liked it better without the pasta. 2nd time didn't even bother with pasta. I used frozen corn and frozen Italian cut green beans. Definately a keeper.

Awesome! Even the non veggie folks in my house loved this dish. I forgot the cabbage while at the store. I, and my family, didn't miss it. I think I will always leave out the cabbage.

This was wonderful on a cold day! I omitted the cabbage though as my people aren't fans, but it was still great. Even my three yr old who won't eat beef stew or anything like that thought it was good. I served it with bread and it was a complete meal. Thanks!

I have to give this one five stars because my husband said this was one of the best soups he has ever had and he is not usually one to rave. I omitted the ground beef and ended up trippling the water and adjusting the seasoning accordingly. It was very, very thick without the additional water. Very easy to make and great flavor. Will definitely make again.

Very good recipe, I made few changes; added water (used four cups) and eliminated the kidney beans, because my family does not care for them. This will be my keeper recipe for vegetable beef soup from now on.

This recipe was ok. I thought it was going to be more like minestrone. I added some zucchini in as well, and it turned out ok, but I probably will not make this again, in favor of finding a more minestrone-like recipe. I felt like the corn and the cabbage really did not belong here, but the broth was good.

This is a great Italian Vegetable Soup...I did not have cabbage when I made this...it was still wonderful...my family absolutely loved it!!!I added a little tomatoe juice to give it my liquid.

I probably shouldn't rate this recipe because I changed it so much. I didn't add any of the seasonings. Instead I used 5 links of Italian sausage that I removed the casings from, two I mashed and browned with the one pound of hamburger and the other three I cut into chunks and added to the soup. I used two cans of beef broth instead of the bouillion cubes. Didn't add any water either. I added two small cubed potatoes instead of the macaroni. I also drained the juice from the corn and green beans (the recipe didn't state what to do with the juice). I also only used one can of kidney beans. With the italian sausage added, the soup had WONDERFUL FLAVOR! If you like more broth, than add another can of beef broth. I let the soup simmer for a good three hours, this would be a good soup recipe for the crock-pot too. If you want a spicer soup, than use hot sausage. This recipe was a good starting point for the soup that I made!