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Quick Italian Vegetable Soup
SUBMITTED BY:
Peach822
PHOTO BY:
ZJENNIFER
"A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional."
RECIPE RATING:
Read Reviews
(20)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
freshly grated Parmesan cheese (optional)
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 27, 2004 by
TRIPLEJ28
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TRIPLEJ28
Oct. 27, 2004
Very quick and easy soup to throw together. I used 2 cans beef broth rather than the boullion. Also added a couple of cups of cooked shell macaroni and a can of kidney beans to make it a little heartier. My hubby loved it.
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12 users found this review helpful
Very quick and easy soup to throw together. I used 2 cans beef broth rather than the...
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Reviewed on Dec. 31, 2005 by OSBO45
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OSBO45
Dec. 31, 2005
This soup is great!!! It was the second time making it and I loved it even more. I do add a little extra boullion, vegetable juice, a bit more garlic salt, and chickpeas to make it more hearty, but it's wonderful!!!!
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10 users found this review helpful
This soup is great!!! It was the second time making it and I loved it even more. I do add a...
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Reviewed on Feb. 27, 2005 by
WATERLILYOC
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WATERLILYOC
Feb. 27, 2005
This soup went over well with my family, not big vegetable fans. The italian seasoning and sprinkle of parmesan make it italian restaurant quality! I'm making it again tonight!
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7 users found this review helpful
This soup went over well with my family, not big vegetable fans. The italian seasoning and...
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Reviewed on Nov. 15, 2004 by VANESSAW444
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VANESSAW444
Nov. 15, 2004
Very Good. I squeesed some lemon into each serving bowl and it added a wonderful zest. Will make again. My grandmother used to make this a similar way. Basically the same recipe, but she'd use crumbled cooked ground beef. It was very good.
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7 users found this review helpful
Very Good. I squeesed some lemon into each serving bowl and it added a wonderful zest. Will...
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Reviewed on Dec. 29, 2006 by
Jay
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Jay
Dec. 29, 2006
Great soup. I doubled up the yeild and added a diced red pepper and a bunch of spring onions. Personal taste. I also used vegetable stock cubes instead of the beef boullion as a few members of my family are vegetarian. Delicious!
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4 users found this review helpful
Great soup. I doubled up the yeild and added a diced red pepper and a bunch of spring onions....
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Reviewed on Jan. 15, 2008 by SYMCAT
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SYMCAT
Jan. 15, 2008
This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, 3 cloves of fresh sliced garlic, and a cup of leftover spaghetti sauce to give a nice tomato base. For a nice variation, I also added frozen italian greenbeans and other veggies. This soup would also be good with beans, rice, meat or pasta added as well. Good on a cold day!
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2 users found this review helpful
This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I...
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Reviewed on Oct. 16, 2007 by
Janet
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Janet
Oct. 16, 2007
I love veggie soup, and this recipe proved to be so easy, quick and delicious. My husband, a chef, loved this recipe too! The only changes I made were I used halved grape tomatoes, added a bit of V-8, and didn't add any salt to the soup. My son doesn't like celery so he turned his nose up to the soup so for lunch the next day my husband pureed the soup in the blender, put it back in the pot, added a little milk and chopped sausage. Our son LOVED it, he thought it was a Mexican bean soup :) This method works for homemade mushroom soup too!
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2 users found this review helpful
I love veggie soup, and this recipe proved to be so easy, quick and delicious. My husband, a...
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Reviewed on Oct. 23, 2006 by
JDVMD
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JDVMD
Oct. 23, 2006
Very easy to prepare. Used frozen, diced onions. I left out the cabbage and garlic salt. Instead used fresh minced garlic and seasoning salt. Added a bit of red wine as well as Italian sausage (browned with the veggies). Topped with shredded parmesan and served with bread out of the oven.
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2 users found this review helpful
Very easy to prepare. Used frozen, diced onions. I left out the cabbage and garlic salt....
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Reviewed on Feb. 23, 2008 by
cookin in cali
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cookin in cali
Feb. 23, 2008
This soup was great! I doubled the cabage and the bullion. I also added some green beans and a can of garbonzo beans
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1 user found this review helpful
This soup was great! I doubled the cabage and the bullion. I also added some green beans and a...
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Reviewed on Feb. 14, 2008 by reese
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reese
Feb. 14, 2008
phenomenal! this was my first (ever!) attempt at making soup. it was easy to follow and absolutely delicious. also added corn, a potato, green beans, garbanzo beans and some meatballs...thanks for the recipe!
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1 user found this review helpful
phenomenal! this was my first (ever!) attempt at making soup. it was easy to follow and...