BEEF VEGGIE SOUP RECIPE RECIPES

Name: Italian Veggie Beef Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings (4 quarts).
Ingredients: 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

ITALIAN VEGGIE BEEF SOUP RECIPE: HOW TO MAKE IT

Italian Veggie Beef Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 servings (4 quarts).

Number Of Ingredients 10

Ingredients

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

Steps:

In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; 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.

Nutrition Facts : Calories 159 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat

CABBAGE AND BEEF SOUP RECIPE: HOW TO MAKE IT

Cabbage and Beef Soup Recipe: How to Make It image

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Nutrition Facts : Calories 116 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 582mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 starch

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