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
Reviews
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.
Really good starter, seemed to need a boost. So I also added 2 de skinned
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!
Warm and hearty. I made it exactly as stated and it turned out great!
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.
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.
Great basic recipe! Make flavors pop by adding garlic and other seasonings of your choice!
Very good tasting. Didn't take long to put together.
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!!
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.