This Vegetable Beef Soup boasts bold, nourishing Italian flavors that readers call: “A family favorite! “the most flavorful soup recipes ever!” “so yumalicious!” “WONDERFUL!!!” and “one of the best soups I’ve had.”
It comes from my friend Mary’s cookbook, a seasoned recipe developer and passionate home chef who’s created a foolproof recipe perfected to bring texture, depth, and wholesome goodness to your table. You’ll also love that it’s so versatile that readers share, “I [make] it nearly every week with minimal variations!”
Originally Published 7-20-18/Updated 1-27-25
Watch How to Make Vegetable Soup
Why this Vegetable Soup is the Best
Clear instructions and straightforward techniques make this approachable and foolproof recipe a breeze for both beginners and seasoned cooks.
Elevated Flavor Profile: The soup is layered with a medley of Italian herbs, Parmesan, fresh parsley, and beef bouillon for a rich tomato base that’s vibrant and satisfying.
Readers exclaim, “I LOVE THIS SOUP,” and “The combination of herbs is so delicious.”
Loaded with Vegetables: It is packed with vibrant, nutrient-rich vegetables, making it wholesome and satisfying.
Customizable:BUT you can easily swap in your favorite vegetables!
Perfectly Textured: This dish features a craveable medley of beans, beef, and veggies simmered to perfection.
Meal Prep-Friendly: It tastes even better the next day, making it ideal for leftovers or weekly meal planning.
Italian Vegetable Soup ingredients
Let’s take a closer look at what you need to make this Vegetable Soup recipe (measurements in the printable recipe card at the bottom of the post):
Ground Beef: Use lean ground beef for a flavorful base without excess grease.
Yellow Onion: Diced onion enhances the soup’s savory flavor. You may substitute it with 1 teaspoon onion powder if you’re in a bind.
Carrots and Celery: Slice the carrots and celery according to the recipe directions so they don’t become mushy. They add natural sweetness and a subtle crunch to the soup.
Broth: A combination of water, low-sodium beef broth, and beef bouillon creates a balanced and rich broth.
Use bouillon powder, base (like Zoup! or Better Than Bouillon), or four crushed cubes. Don’t dissolve the bouillon in water first; add it directly to the soup.
Tomato Sauce: This smooth and thick sauce adds a rich tomato flavor, helping to create a heartier and more cohesive broth.
Diced Tomatoes: The canned tomatoes with their juices provide a tangy flavor that balances the richness of the soup. There is no need to drain—use the juices for extra depth. I prefer fire-roasted diced tomatoes.
Beans and Corn: Kidney beans bring protein and creaminess, while sweet corn adds a touch of sweetness and texture. Drain and rinse the beans to reduce excess sodium.
Cabbage: Provides a hearty, slightly earthy flavor and bulks up the soup. Please make sure the pieces are thin and bite-sized for easier eating.
Spices: Dried basil, parsley, oregano, garlic powder, salt, and pepper, add herbaceous and savory notes. You may substitute 4 fresh garlic cloves.
How to make Beef Vegetable Soup
This Italian Vegetable Soup is super easy to make, all in one pot! Let’s take a closer look at how to make it with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1:Cook Beef. Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned.
Step 2:Add Ingredients. Add the carrots, celery, water and beef broth to the pot. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef bouillon, and spices.
Step 3:Simmer. Simmer uncovered for 15-20 minutes, until the carrots are tender.
Step 4: Add Corn and Cabbage. Add the corn to the soup, followed by the cabbage. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted.
Step 5:Season to Taste. Adjust the seasonings as desired and sprinkle with the Parmesan and parsley just before serving.
Make it Your Own: See the Variations Section for different add-ins and swaps. You can add different veggies every time!
Uniform Veggie Cuts: Slice carrots and celery evenly to ensure they cook at the same rate and soften perfectly.
Use Fresh Cabbage: As it ages, it can become bitter if stored too long. Old cabbage may also release an unpleasant sulfur-like odor when cooked, which can affect the taste of the soup.
Adjust Salt Last: Because ingredients like beef bouillon and canned tomatoes can vary in saltiness, taste and adjust the seasoning after the soup has simmered. If you would like more salt, consider adding additional bouillon first.
Make Ahead: This soup tastes even better the next day as the flavors deepen, so consider making it in advance, then add the cabbage when you reheat it.
Swap the Protein: Substitute ground beef with ground turkey, chicken, or Italian sausage for a lighter or spicier twist.
Make It Vegetarian: Skip the meat and beef base, and use vegetable broth instead. Add chickpeas or hearty vegetables like zucchini, sweet potatoes, or mushrooms for extra substance.
Use Different Beans: Replace kidney beans with black beans, cannellini beans, or chickpeas for a new flavor and texture.
Add Pasta or Grains: Add pasta, quinoa, barley, or rice, taking note of their simmering times.
Swap the Veggies: Include zucchini, green beans, broccoli, cauliflower, spinach, or kale.
Spicy Twist: Add a pinch of red pepper flakes, cayenne, or diced jalapeños for a kick of heat.
How to serve Italian Vegetable Soup
This Italian Vegetable Soup is fabulous served with any of these sides:
ITALIAN VEGETABLE SOUP FAQS
Can I double this Vegetable Soup Recipe?
Yes! This Italian Vegetable Soup is easy to double or triple for a crowd. When doubling recipes, I do 1 1/2x the salt instead of 2x and then add salt to taste if needed. You can leave all of the other measurements the same.
What is the difference between vegetable beef soup and vegetable beef stew?
Vegetable beef soup and vegetable beef stew differ primarily in consistency and cooking method. The soup is lighter with a thinner, broth-based liquid, featuring finely chopped vegetables and smaller beef pieces. In contrast, the stew is thicker and heartier, with larger chunks of vegetables and beef, often simmered longer to create a more robust, concentrated flavor. The stew may also use a thickening agent like flour or cornstarch to achieve its substantial texture.
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1lb. lean ground beef
1/2yellow onion, diced
4medium size carrots, thinly sliced (2 cups)
3stalks celery, thinly sliced (2 cups)
5cupswater
1 10.5 oz. can low sodium beef broth
114.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5 oz. can kidneybeans, drained and rinsed
1 1/2tablespoonsbeef base or beef bouillon
1tsp EACHsalt, dried basil, dried parsley
1/2tsp EACHdried oregano, garlic powder, pepper
1cupfrozen corn, thawed(may sub canned, drained)
1/4head greencabbage, roughly chopped (2 cups)
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, and spices.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, followed by the cabbage. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wilted. Adjust with salt, pepper and red pepper flakes to taste.
Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.
