Italian Beef Vegetable Soup



  • 1/2 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 2 cups chopped cabbage
  • 2 medium carrots, chopped
  • 1 cup fresh Brussels sprouts, quartered
  • 1 cup chopped fresh kale
  • 1 celery rib, chopped
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 3 cups beef stock
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained


  • In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients.
  • Cook, covered, on low until carrots are tender, 5-6 hours.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Test Kitchen tipsOur tasting panel thought the flavor was almost like an Italian cabbage roll.Turn this into a main dish by adding more ground beef.

Nutrition Facts

1 cup: 127 calories, 3g fat (1g saturated fat), 24mg cholesterol, 617mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 11g protein. 

Diabetic Exchanges: 1 starch, 1 lean meat.

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