Italian Beef Vegetable Soup Recipes

ITALIAN BEEF SOUP (BRODO DI CARNE)

Steps:

• Add water to a large pot or dutch oven and cook on medium heat.
• Add kosher salt, vegetables, parsley, and beef to the pot.
• Once the water reaches a boil, turn the heat down to low-medium and allow the soup to simmer for 4 hours with the lid on, giving the soup an occasional stir.
• At the 3 hour mark, remove the lid and allow the soup to simmer for one more hour.
• Once the soup is done cooking, remove the soup from the heat. Remove the onion, celery, and parsley from the soup.
• Carefully take the beef out and place it in a large shallow bowl. Place two forks in a portion of the meat facing away from each other. Gently pull the forks in opposite directions, breaking up the meat into shards with each pull. Place the meat back into the soup.
• Add orzo to the soup bowls, then use a ladle to serve soup to each bowl.
• Serve immediately with finely grated Parmigiano-Reggiano.
• As the soup finishes cooking, take large saucepan or pot and add 4 - 6 quarts of water. Bring the water to a rolling boil and add a pinch of salt. Add orzo to the pot and stir gently. Allow the water to return to a boil. Cook until al dente, or about 8-9 minutes, stirring occasionally. Drain the orzo and set aside.

HEARTY ITALIAN VEGETABLE BEEF SOUP

Steps:

• 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!

ITALIAN VEGGIE BEEF SOUP

Steps:

• In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

ITALIAN VEGETABLE BEEF SOUP

Steps:

• Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. , Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.

QUICK ITALIAN VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
• Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

ITALIAN VEGETABLE SOUP

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.