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Vegetable Beef Soup

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Prep time: 15 minutes
Cook time: 45 minutes
Makes: 12 cups
Nutrition Facts: View label


1 pound lean ground meat (15% fat) (turkey, chicken or beef)
1 cup diced onion
½ cup sliced celery
1 cup sliced or diced carrots
1 ½ cups sliced or chopped cabbage
1 can (15 ounces) kidney beans, drained and rinsed
2 cans (15 ounces each) diced or chopped tomatoes with liquid
1 can (15 ounces) tomato sauce
1 can (15 ounces) cut green beans, drained and rinsed
1 cup whole kernel corn (frozen, fresh or canned, drained and rinsed)
2 cups low-sodium broth
1 teaspoon garlic powder or 4 cloves garlic, minced
1 teaspoon dried parsley
½ teaspoon oregano 
½ teaspoon basil 
¼ teaspoon pepper
½ cup small macaroni (optional)


  1. In a skillet over medium-high heat (350 degrees F in an electric skillet), cook the ground meat until browned, breaking it up as it cooks. Drain any fat and put in a large saucepan (see Notes).
  2. In the same skillet, sauté the onion, celery, and carrots until limp but not brown. Add to the saucepan.
  3. Add all the remaining ingredients to the saucepan.
  4. Bring to a boil. Lower heat, cover and simmer for about 30 minutes. 
  5. Refrigerate leftovers within 2 hours.


  • One large ear of corn makes about 1 cup of cut corn.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.


My family and I love this recipe and its incredibly fast to cook, plus always leaves some leftovers!  My 6 year old calls it ABC soup becaue we use ABC noodles.  We have some non-meat eaters in the house so sometimes we add leftover ground beef to the serving bowls.  For the soup we do not cook it with meat but add 2 more cups of beans or veg to sub.  Our family also likes a sprinkle of cheese on top and some add hot sauce.  

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