Italian Vegetable Beef Soup

Name: Italian Vegetable Beef Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings (4 quarts)
Ingredients: 1-1/2 pounds lean ground beef (90% lean); 1 teaspoon salt; 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; 1/2 teaspoon pepper; 2 cartons (32 ounces each) beef broth

Total Time Prep/Total Time: 30 min.

Yield 12 servings (4 quarts)

Test Kitchen Approved

Ground meat, veggies and broth come together in a snap in this recipe for Italian vegetable beef soup, which can be customized endlessly to use whatever ingredients you've got.

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 teaspoon salt
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
1/2 teaspoon pepper
2 cartons (32 ounces each) beef broth

Directions

In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; 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.

Nutrition Facts

1-1/3 cups: 159 calories, 5g fat (2g saturated fat), 38mg cholesterol, 646mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

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 much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland

Recipe Creator