Italian Veggie Beef Soup

Total Time Prep/Total Time: 30 min.
Yield 12 servings (4 quarts)
Test Kitchen Approved
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 much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland

Ingredients

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

Directions

  1. 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.
  2. 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

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.

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 much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland
Recipe Creator

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