Italian Vegetable Soup

This is my version of my mom's Italian Vegetable soup recipe. My whole family enjoys this soup and I try to keep several containers of it in my freezer all the time. My husband requests it often and takes it for his lunch at least once a week.

Italian Vegetable Soup

1 lb ground beef
1 cup finely diced onion
4 cups carrots - sliced
3 cups celery - sliced
3 cans (16oz) diced tomatoes
2 cans (15oz) tomato sauce
3 cups cooked kidney beans, or 2 cans kidney beans
4 cups water
Beef bouillon to taste (2-3 tbsp or 6-10 cubes)
2 tsp salt
1 tsp oregano
1 tsp basil
1 tsp pepper
2 cups frozen corn
2 cups frozen green beans

In the bottom of a large stock pot, cook the onions and the ground beef. Add all remaining ingredients, except for the corn and the green beans. Bring to a boil. Reduce heat and simmer for 20 minutes. After 20 minutes, add the green beans and corn. Adjust seasonings to taste. Bring back to a boil and simmer until the green beans and corn are tender.

*This soup freezes very well.
Click here for printable recipe