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Italian Veggie Beef Soup

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 well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings (4 quarts)


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


  • In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; 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.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
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.

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Average Rating:
  • Spatz
    Sep 3, 2020

    Bland city. It seems like it's a decent base but it definitely needs more seasonings. I noticed a bunch of the reviews added some italian sausage and I think I'll do the same, as well as garlic and more salt.

  • Dave
    Mar 8, 2020

    Really good starter, seemed to need a boost. So I also added 2 de skinned

  • Veronique
    Oct 17, 2019

    So, so good! My 6 years old is having a fever and I'm feeling under the weather as well. I wanted something that taste good but also light. It's the perfect combinaison! Thanks a lot Pop Pop for this beautiful recipe, we'll be adding this soup to our family favorite list!

  • MamaMeese
    Sep 11, 2019

    Warm and hearty. I made it exactly as stated and it turned out great!

  • Leslie Bracey
    Mar 5, 2019

    I added ingredients that I thought were missing: 1# of sweet Italian sausage, 3 tablespoons of tomato paste, 1 cup(dry) digitelli pasta, 2 minced garlic cloves, doubled the veggies, omitted the cabbage, 3 tablespoons of Penzeys dry red bell peppers, a teaspoon of Penzeys Mignonette pepper and simmered it a couple of hours. Magnificent! Served with crusty baguette.

  • TrishtheDish1
    Feb 2, 2019

    I liked the soup overall, but I think it could use something more...rice, pasta? The next time I would leave the ground beef in larger chunks. Cooked this on the stove for a few hours to deepen the flavors and let it sit for 2 days before eating. This type of tomato based recipe always tastes better the next, and subsequent days after.

  • jetluvs2cook
    Sep 5, 2017

    Great basic recipe! Make flavors pop by adding garlic and other seasonings of your choice!

  • Cathy
    Oct 26, 2016

    Very good tasting. Didn't take long to put together.

  • Deester
    May 3, 2016

    I made this for dinner tonight and it was wonderful!! I did substitute Italian sausage for the ground beef and adjusted the seasonings slightly and we loved it! This recipe is a keeper for sure!!

  • DeliciouslyResourceful_Gina
    Mar 27, 2016

    This recipe was tasty and easy. I made a few changes for my family's tastes and what we had on hand. I only used 1 pound of beef, chicken broth instead of beef beef broth, and doubled the black pepper. This was a great way to use up half of a cabbage that I had in the fridge. While it tasted very good, I don't think I would go out of my way to make this recipe again, but I would certainly make it if I had the ingredients on hand.