Italian Veggie Soup

Servings: 12

Ingredients:

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 cup sliced or chopped cabbage
1 can (15 ounces) kidney beans, drained and rinsed
2 cans (15 ounces each) tomato pieces with liquid
1 can (15 ounces) tomato sauce
1 can (15 ounces) cut green beans, drained and rinsed
1 cup whole kernel corn, frozen or canned and drained
2 cups water
3 teaspoons or 3 cubes low sodium beef, chicken, or vegetable bouillon
1 teaspoon garlic powder or 4 cloves, crushed
1 teaspoon dried parsley
½ teaspoon dried oregano leaf
½ teaspoon dried sweet basil leaf
¼ teaspoon pepper
½ cup small macaroni (optional)

Directions:

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

 
 

Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

One pan meals, Pantry recipes, World Cuisine

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Italian Veggie Soup

Servings: 12

Ingredients:

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 cup sliced or chopped cabbage
1 can (15 ounces) kidney beans, drained and rinsed
2 cans (15 ounces each) tomato pieces with liquid
1 can (15 ounces) tomato sauce
1 can (15 ounces) cut green beans, drained and rinsed
1 cup whole kernel corn, frozen or canned and drained
2 cups water
3 teaspoons or 3 cubes low sodium beef, chicken, or vegetable bouillon
1 teaspoon garlic powder or 4 cloves, crushed
1 teaspoon dried parsley
½ teaspoon dried oregano leaf
½ teaspoon dried sweet basil leaf
¼ teaspoon pepper
½ cup small macaroni (optional)

Directions:

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

 
 

Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

12 serving per container

Serving size 1 cup

Amount Per Serving
Calories 150
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 230mg 10%
Total Carbohydrate 22g 8%
Dietary Fiber 6g 21%
Total Sugars 5g
Includes 0g Added Sugars 0%
Protein 14g
Vitamin D 0mcg 0%
Calcium 48mg 4%
Iron 2mg 10%
Potassium 575mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.