Best 3 Italian Beef Vegetable Soup Recipes

Italian beef vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover beef and vegetables. The soup is made with a simple broth, which is simmered with beef, vegetables, and herbs. The beef is usually cooked until it is fall-apart tender, and the vegetables are cooked until they are soft. The soup is often served with a side of crusty bread or crackers.

Here are our top 3 tried and tested recipes!

ITALIAN BEEF VEGETABLE SOUP

Italian Beef Vegetable Soup image

This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 5h20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 13

Ingredients

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 cup fresh Brussels sprouts, quartered
1 cup chopped fresh kale
1 celery rib, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups beef stock
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

ITALIAN VEGETABLE BEEF SOUP

Italian Vegetable Beef Soup image

As a pastor's wife, I never miss a church supper. This vegetable-beef soup is my family's favorite. It's also a big favorite with the First Baptist Church "family" here in Alton! Sometimes, I will stir up a kettleful of soup at our local campground, too-it tastes wonderful indoors or out.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, undrained
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, cut in 1-inch pieces, optional
1/2 cup small elbow macaroni
Parmesan cheese

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.

Nutrition Facts :

QUICK ITALIAN BEEF & VEGETABLE SOUP

Quick Italian Beef & Vegetable Soup image

I got this recipe from my Supermarket where I shop. It is quick and very good. Another recipe we can use for our Hamburg, and use our summer veggies so abundant now. My family loves it with fresh Italian bread or gooey grilled cheese ~

Provided by Carol Junkins

Categories Vegetable Soup

Time 30m

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
1 large clove garlic, crushed
1/2 tsp pepper
1/4 tsp salt
2 can(s) (13 3/4 to 14 1/2 oz each) ready to serve beef broth
1 can(s) (14 1/2 oz) italian-style stewed tomatoes, undrained, broken up
1 c sliced (1/4" thick) carrots
1 can(s) (15 to 19 oz) cannellini (white kidney) or great northern beans, rinsed and drained
1 medium zucchini, cut lengthwise in 1/2 and crosswise into 1/4" thick slices
2 c torn spinach leaves, lightly packed

Steps:

1. 1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt.
2. 2. Stir broth, tomatoes and carrots into beef. Bring to boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat, stir in spinach. 4 Servings
3. This is so versitle you can add different veggies, small potatoes or sweet potatoes etc. noodles, make it your own. It comes together quickly and with a grilled cheese or other sandwich, it is heaty enough for dinner ~ easy clean-up as well.

Tips:

Use a variety of vegetables. This will add flavor and nutrients to your soup. Some good choices include carrots, celery, onions, potatoes, tomatoes, and zucchini.
Don't be afraid to experiment with different spices and herbs. Italian seasoning, garlic powder, onion powder, and salt and pepper are all good starting points. You can also add a touch of heat with red pepper flakes or cayenne pepper.
Cook the soup on low heat for a long time. This will allow the flavors to develop and the vegetables to become tender.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the broth and make the meal more filling.

Conclusion:

Italian beef vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover beef. With a few simple ingredients and a little time, you can easily make this delicious soup at home. So next time you're looking for a comforting and satisfying meal, give this Italian beef vegetable soup a try.