Italian Beef and Vegetable Soup

This is a quick version of a soup that tastes like you spent all day making it!  It’s also a great way to use a variety of veggies from your fridge and freezer.


  • 1 small onion, diced
  • 1-2 carrots, peeled and diced/shredded
  • 1 tsp minced garlic
  • 2 tsp olive oil
  • 1-32oz carton beef broth (may also use chicken broth, tomato juice or a combination to achieve your ideal flavor)
  • 1 can rotel tomatoes (substitute regular can tomatoes for less spice)
  • 1 large can pinto beans
  • 1 bag of frozen soup veggies (any variety)
  • 1 bag frozen Steamfresh Roasted Red Potatoes
  • Leftover meat from Italian Meatloaf (see recipe), cut into bite sized pieces
  • freshly grated parmesan cheese, opional


Heat oil in skillet until hot, but not smoking.  Add onion and carrots. Saute for 2-3 minutes, adding garlic for the last minute.  Once the veggies are tender, add your liquids, followed by the tomatoes, beans,frozen veggies, and Italian meat.  Bring to a slow boil, then turn down heat and let simmer for 30 minutes before serving.  Top with freshly grated parmesan cheese and fresh bread. Leftover soup may be frozen.

One Response to “Italian Beef and Vegetable Soup”

  1. Gwen Says:

    Can’t wait to try it!


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