Wednesday, January 6, 2016

Hearty Italian Vegetable Beef Soup

Hearty Italian Vegetable Beef Soup - get the recipe at
Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup is inspired by the Italian Vegetable Soup that has been a family favorite for over 15 years. Italian Vegetable Soup was actually the first recipe I posted on this blog almost 5 years ago. My husband has been taking one version or another of this soup to work with him for lunch at least a couple times a week for years. The soup freezes beautifully and I almost always have a few servings tucked away for those lunches.

This Hearty Italian Vegetable Beef Soup is deliciously filling while remaining low in calories and completely grain-free. As an added benefit to anyone tackling a new way of eating this year, the soup falls under both Whole30 and Paleo diets. My husband Sean is kicking off the year with a month of very clean Whole30 eating. (That might have something to do with all the fudge recipes filled our house through the past month.) For what it's worth, we are all eating the same foods Sean is, I'm just adding in a handful of Fritos on my salads, wrapping my eggs in a tortilla, and heaven forbid I ever fully give up chocolate.

I've been sifting through all of our recipes, finding the ones that will fit into the Whole30 plan and tweaking some others to make them work. I've put together a huge collection of 100+ Paleo Recipes that either fit into the Whole30 category or can be easily adapted to work. I hope you enjoy this soup every bit as much as we do!

Hearty Italian Vegetable Beef Soup
Yield: 10-12 servings
(printable recipe)

2 pounds ground beef

4 cloves garlic, minced
1 small yellow onion, diced small, about 1 cup
10 medium carrots, sliced thin, about 4 cups
6 stalks celery, sliced thin, about 3 cups
6 cups water
(1) 16-ounce can diced tomatoes
(1) 28-ounce can crushed tomatoes
(1) 14-ounce can tomato sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon kosher salt, adjust to taste
1 teaspoon freshly ground black pepper
1/2 head of green cabbage, roughly chopped, about 4 cups

In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.

Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!

FREEZER MEAL: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two cup containers for easy lunches.

Hearty Italian Vegetable Beef Soup recipe filled with chunks of ground beef, plenty of vegetables, and generous Italian spices, Paleo,  Whole30

Here are a few more soup recipes to enjoy:
Weight Loss Vegetable Soup by Cook Crave Inspire
Lentil Vegetable Soup by Center Cut Cook
Autumn Vegetable Soup by Recipe Girl
Tortellini Vegetable Soup by Two Peas and Their Pod
Hearty Beef Soup by The Slow Roasted Italian
Hearty Italian Vegetable Beef Soup recipe filled with chunks of ground beef, plenty of vegetables, and generous Italian spices, Paleo,  Whole30


  1. This soup looks so vibrant and tempting ♥

  2. Looks delicious and I like the use of Italian spices. Now that colder weather has finally arrived, I'm surprised Bev hasn't been insisting we whip up a batch.

  3. Beef Base not listed in ingredients. How much? Wish you would post nutritional facts with recipes.

    1. Beef base should not have been listed in the directions for this recipe. Thanks for catching that! If you are interested in the nutritional information for any recipe on the site, you can copy and paste the ingredient list into the form on this website:
      This way, you can adjust it for the exact ingredients and brands that you are using. I hope that helps!

  4. This soup looks delicious! Perfect for a snowy winter day.

  5. Lots of cold rain in San Diego tonight so I made this soup and we loved it!! I had no beef base so I subbed 2 cups of chicken broth and 2 cups of beef broth (all I had). I cut the water to 2 cups. Soup is excellent!!

  6. I want to leave work and go home so I can make this RIGHT NOW. So good! Pinning!

  7. Just made it this week (I am on your email list). My husband loved it! I live in Portugal. Not sure I got the right canned tomatoes in it...we don't have the selection here that you do in the states, but it turned out great. And some is in the freezer!

  8. I made this Friday and it was amazing! I think next time I am going to use sausage instead of hamburger..

  9. Love this soup. Easy to throw together plus very filling and healthy.

  10. Made this soup last night. Definitely a keeper! I cut up a pot roast I had in the freezer I needed to do something with. Soup turned out really good.

  11. I make mine with medium spiced Italian sausage removed from the casing. Add fresh parmigiana when serving .....Delish

  12. Try substituting beef with corned beef oh so flavorful and less expensive.

  13. I LOVE this soup and have made it several times! Have a pot in the fridge right now. I did find that a teaspoon of pepper is too peppery for me and have cut that in half - to 1/2 teaspoon. Everything else is by the recipe! Yum!

  14. Just made it for my meal swap group... DELICIOUS! Cant wait to share with my friends! yum yum