Italian Vegetable Soup Recipe

italian vegetable soup

This is a version of a recipe I found on and is something that we make when it’s cold outside. Here in Florida, that doesn’t happen very often. Of course when it does, everyone is expecting Italian Vegetable Soup. Of course, I try not to disappoint and this recipe is easy enough to make after work or on the weekend.

Italian Vegetable Soup


  • 1 pound ground beef
  • 1 cup each, chopped onion, carrots, celery
  • 1 can peeled and diced tomatoes (14.5 oz)
  • 1 can tomato sauce (15 oz)
  • 2 cans kidney beans, drained and rinsed (18 oz)
  • 2 cloves garlic, minced
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 2 cups chopped cabbage
  • 1 can whole kernel corn (15 oz)
  • 1 can cut green beans (15 oz)
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried Oregano
  • 1/2 teaspoon dried basil
  • 2 cups chopped cabbage


  1. In a large soup pot, over medium heat, cook ground beef until cooked through. Drain any fat.
  2. Add onion, celery, carrots, garlic, tomatoes, tomato sauce, beans, water and bouillon.
  3. Season with oregano, basil, and parsley
  4. Simmer for 20minutes
  5. Stir in cabbage, corn and green beans. Bring to a boil and reduce heat. Simmer until veggies are tender. Add more water if desired.

The original recipe calls for pasta noodles in this dish, but we like it more as a veggie soup and served with thick cut, crusty bread. Enjoy!

You may also like

1 Comment