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Italian Beef and Veggie Soup


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Italian Beef and Veggie Soup

Ingredients

  • 1 lb Laura's 96% Lean Ground Beef
  • 1 Yellow onion (diced)
  • 3 cloves Garlic (minced)
  • 4 Carrots (medium-sized, sliced)
  • 3 Celery stalks (sliced)
  • 1 can Tomatoes (14.5 ounce can, diced with juices)
  • 1 can Kidney beans (15.5 ounce can, drained and rinsed)
  • 1 can Corn (14.75 ounce can)
  • 1 Beef broth (32 ounce box)
  • 1 can Tomato sauce (15 ounce can)
  • 3 cups Water
  • 1/4 Cabbage (green head, chopped)
  • 1 tsp Basil (dried)
  • 1 tsp Parsley (dried)
  • 1/2 tsp Oregano (dried)
  • 1/2 tsp Garlic powder
  • Salt and pepper to taste
Yield
Servings:
  • Prep Time: 20 Minutes
  • Cook Time: 1 Hours
  • Total Time: 80 Minutes

Preparation

1. Heat large stock pot or dutch ovento a medium heat and cook ground beef till brown.  
2. Remove beef from pot and then saute diced onions and garlic for 2-3 minutes.  
3. Add carrots and celery and cook for another 2-3 minutes.  
4. Add back ground beef to stock pot and mix.
5. Add can tomatoes, corn, and kidney beans.
6. Then add beef broth, tomato sauce, cabbage and spices.  
7. Bring to a boil, cover and reduce heat to low and let soup simmer for 30-45 mins.
8. Transfer soup to quart size mason jars and store in your refrigerator for 3-4 days or your freezer for up to 6 months.


Nutritional Analysis Per Serving

  • Calories: 188.00
  • Fat Content: 3.00g
  • Saturated Fat Content: 1.00g
  • Cholesterol Content: 30.00mg
  • Sodium Content: 1131.00mg
  • Carbohydrate Content: 23.00g
  • Fiber Content: 6.00g
  • Sugar Content: 10.00g
  • Protein Content: 17.00g