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Garden Vegetable Beef Soup

1 review
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 50 min.

Makes

8 servings (3-1/2 quarts)

Updated: Apr. 01, 2022
This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. —Dawn Donald, Herron, Michigan
Garden Vegetable Beef Soup
Garden Vegetable Beef Soup Recipe photo by Taste of Home
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Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 package (10 ounces) julienned carrots
  • 2 celery ribs, chopped
  • 1/4 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups shredded cabbage
  • 1 medium zucchini, coarsely chopped
  • 1 medium red potato (about 5 ounces), finely chopped
  • 1/2 cup fresh or frozen cut green beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (14-1/2 ounces each) reduced-sodium beef broth
  • Grated Parmesan cheese, optional

Directions

  1. In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir until tender, 6-8 minutes. Stir in tomato paste; cook 1 minute longer.
  2. Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-45 minutes. If desired, top each serving with cheese.

Nutrition Facts

1-3/4 cups (calculated without cheese): 207 calories, 7g fat (3g saturated fat), 57mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.