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Italian Vegetable Soup

SUBMITTED BY: Jackie  PHOTO BY: LynnInHK 

"Makes a lot and is very, very good."
Italian Vegetable Soup Recipe
RECIPE RATING:
This recipe has been rated 220 times with an average star rating of 4.6
Read Reviews (179)
PREP TIME  20 Min
COOK TIME  50 Min
READY IN  1 Hr 10 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 cup macaroni

DIRECTIONS

  1. 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.
  2. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on feb. 12, 2004 by GRAMMA GORGEOUS 
Absolutely delicious and turns out great everytime! I made without the corn because I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on jan. 10, 2008 by ejw825 
My dear grandma, a few years ago, made her way onto the internet for the first time looking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on mar. 22, 2003 by Kathryn Mazierski 
This soup is very good. If you want this soup to taste like the Italian soup served at the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on mar. 8, 2006 by GUZ66 
Excellent flavor...I used fresh spinach instead of cabbage, ground turkey instead of beef. As... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on jan. 4, 2003 by JANESCHMIDCOOK 
I substituted refrigerated cheese tortellini for the macaroni. It was excellent MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed on feb. 1, 2006 by LGREENE2 
This was pretty good with some doctoring. I had to add about 4 cups of water and a can of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on jul. 23, 2003 by DREGINEK 
I was never to fond of vegetable soups because they never seemed to have enough... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed on feb. 12, 2004 by FBA 
This was hearty & nutritious. I used 4 Herbox low sodium beef packets (which is what I had in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on feb. 19, 2006 by DIANECHI 
Excellent!!!! After reading the reviews I added an additional 4 cups of water and a can of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed on jan. 2, 2004 by LYNNFROMNY 
Thank you for posting this recipe! It is a cold night here in Pennsylvania and I was looking... MORE

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Nutritional Information
Italian Vegetable Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 441

  • Total Fat: 16.6g
  • Cholesterol: 48mg
  • Sodium: 1295mg
  • Total Carbs: 52.5g
  •     Dietary Fiber: 13.3g
  • Protein: 22.4g

VIEW DETAILED NUTRITION

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