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Hearty Italian Vegetable Soup

Course Soup
Cuisine American
Keyword Hearty Italian Vegetable Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 165kcal

Ingredients

  • 2 cup cabbage
  • 2 medium potato, red
  • 1 medium carrot
  • 1 stalk celery
  • 1/2 medium onion
  • 1 sprigs parsley, fresh
  • 28 ounce beef broth
  • 1 cup water
  • 14 1/2 ounce diced tomatoes, canned
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper, ground
  • 1/8 teaspoon salt
  • 15 ounce white beans, canned

Instructions

  • Shred cabbage, cube potatoes, and chop carrot, celery, onion into bite size pieces. Snip fresh parsley (1/4 cup snipped).
  • In a stock pot or dutch oven combine broth, water, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic powder, pepper and a dash of salt. Bring to a boil and reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.
  • Stir in beans.
  • Season with additional spices and salt to taste.
  • Divide among 6 airtight containers or freezer containers if using for lunches or serve hot for dinner with rolls.

Nutrition

Calories: 165kcal | Carbohydrates: 32g | Protein: 9g | Fat: 1g | Sodium: 882mg | Fiber: 7g | Sugar: 4g