Italian Vegetable Soup

As the summer turns into fall, and then fall into winter, soups can be so satisfying. This one is loaded with end of season vegetables and herbs, a warm reminder that summer will come again! Enjoy with garlic bread or crackers.

  • 2 TB olive oil
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 3 ribs of celery chopped
  • 1 quart of tomatoes (peeled and chopped, with juice (or canned, diced tomatoes))
  • 1 quart of beef broth
  • 1-2 bay leaves
  • 1-2 cups chopped carrots
  • 1-2 cups chopped beans
  • 1-2 cups chopped zucchini
  • 1 lb ground beef (cooked and drained)
  • 1 tsp salt
  • freshly ground pepper (to taste)
  • 1/4 cup more or less if desired of fresh, chopped herbs including basil, oregano, thyme, Italian parsley
  1. In a large soup pot, sauté onions, garlic, and celery in olive oil until fragrant and tender.

  2. Add broth, tomatoes and carrots. Simmer until carrots start to soften, then add remaining ingredients, except herbs, and simmer another 10 minutes.
  3. Add herbs for just the last few minutes. This soup is particularly good with the vegetables just tender, not completely soggy.

Tip1: If you don’t have fresh herbs, substitute dried herbs and reduce quantity to just 1/2 – 1 tsp of each. Add with broth to release the flavours.
Tip 2: To make this vegetarian, omit beef and substitute either tomato juice or vegetable broth for the beef broth. Reduce salt to 1/2 tsp.