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This Vegetable Beef Soup packs robust, hearty Italian tastes that customers call: "Our go-to family meal!" "the tastiest soup I've ever tried!" "absolutely scrumptious!" and "tops my list of favorite soups ever." Created by experienced food expert Mary Younkin from her cookbook, it's been fine-tuned to deliver texture, richness, and wholesome nutrition in one filling, delicious bowl.
The first time I cooked this soup at home, my husband couldn't stop eating it and grabbed three servings, insisting we add it to our regular meal lineup. What makes it special is how everything works together - the meaty beef, crisp veggies, and that thick, seasoned broth that pulls everything into harmony.
Key Components and Shopping Advice
- Ground Beef: Grab lean meat (85/15 or 90/10) for good taste without too much fat
- Fresh Vegetables: Carrots, celery, onions, and cabbage make up the base
- Beef Broth & Bouillon: They're crucial for that full-bodied flavor
- Canned Goods: Tomato sauce, chopped tomatoes, kidney beans, and corn add different textures
- Italian Herbs: Dried basil, oregano, and parsley create that classic Italian taste
- Parmesan Cheese: Grate it fresh for serving to add that salty, nutty finish
Step-by-Step Cooking Guide
- Cook the Beef and Onions: In a big pot over medium-high heat, break up and brown the ground beef with chopped onion for 5-7 minutes until meat isn't pink anymore. This sets up all the flavors for your soup.
- Put in Core Veggies and Liquids: Toss in the cut carrots and celery, then pour in water and beef broth. Turn heat to high and let it boil. The veggies will start getting softer as everything heats up.
- Mix in Tomatoes and Flavors: Add tomato sauce, diced tomatoes with juice, drained kidney beans, beef bouillon, and all your dried herbs and spices. This makes the tasty foundation of your soup.
- Let Everything Mingle: Lower the heat and cook uncovered for 15-20 minutes until carrots are tender but still have some bite. This lets all the flavors blend while cooking the veggies just right.
- Throw in Last-Minute Items: Mix in the corn, then the thinly sliced cabbage. Cover and simmer just a bit longer until cabbage softens and corn warms through. Adding these last keeps them from getting mushy.
- Finish and Serve: Give it a taste and add more seasonings if needed. Pour into bowls and top each with fresh grated Parmesan and parsley to boost the flavors.
- Wait a Bit (If You Can): If you've got time, let the soup sit for 15-30 minutes before eating. This short break makes everything taste even better.
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I found out about these tricks after my first try left me with hard carrots but overcooked cabbage. Now I time when I add each veggie carefully so everything comes out perfectly in every bite.
Flexible for Any Time of Year
Though this recipe uses both canned and fresh stuff, you can switch things up with the seasons. In summer, I swap in corn cut straight from the cob and tomatoes from the garden. When fall comes around, I might throw in cubed butternut squash or pumpkin for extra heartiness. In winter, I'll add more root veggies like parsnips or turnips. This flexibility means we can enjoy it year-round without getting bored.
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Plan-Ahead Wonder
This soup really shows how food can taste better the day after you make it, which makes it great for meal planning. The flavors get deeper overnight, turning a yummy dinner into an amazing lunch. I often cook twice as much on Sundays, having some that night and putting the rest in containers for easy lunches during the week. The soup stays tasty for up to five days in the fridge.
Money-Saving Marvel
With today's grocery prices, finding meals that stretch your money without cutting corners on nutrition or taste is super important. This soup does both really well. Just one pound of ground beef can feed 6-8 people when mixed with beans and veggies. Using what's in season or frozen veggies can make it even cheaper. I've worked out that this soup costs about $1.50-$2.00 per serving, making it great for feeding families without breaking the bank.
Good For You and Tasty Too
Besides tasting amazing, this soup is packed with good stuff for your body. The mix of colorful veggies gives you fiber, vitamins, and antioxidants, while the beans and beef provide protein that keeps you full. The tomato broth has lycopene, which is good for your heart. If you're watching calories or salt, you can easily use extra-lean beef and low-sodium ingredients. It's comfort food you can feel good about eating regularly.
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Closing Thoughts
This Vegetable Beef Soup has become a staple in my cooking routine. There's something truly wonderful about having soup bubbling away on the stove, filling your home with delicious smells. It brings everyone to the table and feeds more than just hunger - it's good for both body and soul.
Frequently Asked Questions
- → How can I make it veggie-only?
- Skip the ground beef. Use more vegetables, and switch to a veggie broth with bouillon.
- → How long does it last?
- It keeps 5 days in the fridge or 3 months in the freezer.
- → Can I swap beef for turkey?
- Yep, ground turkey works—though it’s subtler in taste.
- → What can I use instead of kidney beans?
- Feel free to swap them with chickpeas, pinto, or cannellini beans.
- → How do I cook this in a slow cooker?
- Cook the beef and onions first. Toss everything else in except cabbage and corn. Slow cook 6-8 hours, adding the corn and cabbage in the last 30 mins.