Tasty Beef Veggie Soup

This Italian Vegetable Beef Soup packs robust, hearty flavors that folks call: "A hit with the whole family!" "the tastiest soup I've ever tried!" "totally scrumptious!" and "among the finest soups to cross my lips." Coming from experienced cook Mary Younkin's book, it's been fine-tuned to deliver texture, richness, and wholesome nutrients in a single comforting, filling bowl.

The first time I cooked this soup, my partner grabbed three helpings and insisted we add it to our weekly menu. What makes it special is how everything balances - chunky beef, colorful veggies, and that deep, fragrant broth tying everything together.

Key Components and Shopping Advice

• Ground Beef: Pick lean options (90/10 or 85/15) to get taste without too much fat
• Fresh Veggies: Onions, carrots, celery, and cabbage build the base
• Beef Broth & Bouillon: They're crucial for creating that intense flavor
• Pantry Items: Tomato sauce, chopped tomatoes, kidney beans, and corn add different textures
• Italian Seasonings: Dried oregano, basil, and parsley give that unmistakable Italian kick
• Parmesan Cheese: Grate it fresh for serving to top things off with nutty, salty goodness

Step-by-Step Cooking Guide

1. Start With Meat and Onions: Using a big pot over medium-high heat, cook the ground beef with chopped onions for 5-7 minutes until meat isn't pink anymore. This sets up all the flavors to come.
2. Toss In Main Veggies and Liquids: Drop in sliced carrots and celery, then pour in water and beef broth. Turn heat to high and let it bubble. The veggies will start to soften as everything heats up.
3. Mix In Tomatoes and Spices: Pour in tomato sauce, diced tomatoes with juice, drained kidney beans, beef bouillon, and all your dried herbs. This creates your soup's tasty backbone.
4. Let Everything Mingle: Turn down the heat and simmer without a lid for 15-20 minutes until carrots are tender but still have some bite. This helps all the flavors come together while cooking the veggies just right.
5. Add The Quick-Cook Items: Mix in corn, then thin cabbage slices. Cover and simmer just a bit longer until cabbage softens and corn warms through. Adding these last keeps them from getting mushy.
6. Finish It Off: Check the taste and add more seasoning if needed. Serve in bowls with fresh Parmesan and parsley sprinkled on top to brighten the whole dish.
7. Wait A Bit (If You Can): The soup tastes even better after sitting for 15-30 minutes, letting all those flavors get to know each other.

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I found out about these tricks after my first try left me with hard carrots but soggy cabbage. Now I time when I add each veggie carefully so everything turns out just right in every bite.

Versatile Year-Round Favorite

Though this recipe works with both canned and fresh stuff, it's easy to switch things up by season. In summer, I'll use corn cut straight from the cob and tomatoes from the garden. Fall versions might include chunks of butternut squash or pumpkin for extra heartiness. When winter hits, I often throw in more root veggies like turnips or parsnips. This flexibility means we never get tired of it, no matter when I make it.

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Perfect For Planning Ahead

This soup really shows how food can taste better the day after you make it, which makes it awesome for meal prep. The flavors get deeper overnight, turning a tasty dinner into an amazing lunch option. I often cook twice as much on Sundays, having some that night and putting the rest in containers for easy grab-and-go lunches. It stays tasty and fresh for five days in the fridge.

Great Value For Your Money

With today's grocery prices, finding meals that stretch your dollars without cutting corners on nutrition or taste is super important. This soup does both really well. Just one pound of ground beef can feed 6-8 people when you mix in beans and veggies. Using what's in season or frozen veggies can make it even cheaper. By my math, each serving costs around $1.50-$2.00, making it perfect for feeding families without breaking the bank.

Good For You Too

Beyond tasting great, this soup packs a lot of good stuff for your body. The mix of colorful veggies gives you fiber, vitamins, and antioxidants, while the beans and beef keep you full with protein. The tomato broth has lycopene, which is good for your heart. If you're watching what you eat, you can easily use super-lean beef and low-salt ingredients. It's comfort food you can feel good about eating regularly.

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Closing Thoughts

This Vegetable Beef Soup has become a go-to recipe in my kitchen. There's something really special about a pot of soup bubbling away on the stove, making the whole house smell amazing. It brings everyone to the table and gives more than just calories - it's food that's good for your body and soul.

Frequently Asked Questions

→ Can I skip the beef altogether?

Sure! Use veggie broth and vegetable bouillon instead.

→ How long will leftovers last?

Keep in the fridge for 5 days or freeze for 3 months.

→ Will ground turkey work instead of beef?

Definitely! The result will be slightly milder in flavor, though.

→ What can I use instead of kidney beans?

Swap them with chickpeas, pinto beans, or cannellini beans.

→ How do I make this using a slow cooker?

Brown the beef and onion first, then toss everything except the corn and cabbage into the slow cooker. Cook on low for 6-8 hours, adding corn and cabbage in the last 30 minutes.