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Vegetable Soup

Italian Vegetable Soup
Hearty Italian vegetable soup, satisfying enough to be served as an entree, with bread or rolls. May be categorized as a vegetarian soup with the beef bouillon being substituted for vegetable bouillon."


3 tablespoons vegetable oil
3 tablespoons butter or oleo
2 sliced zucchini
4-6 sliced carrots
2 ribs celery sliced
1 cup chopped cabbage
1 16 oz. can tomatoes, chopped
1 16 oz. can tomato sauce
8 Cups water
4 beef bouillon cubes
4 vegetable bouillon cubes
1 teaspoon dried oregano
2 bay leaves
1/2 cup cooked orzo or small pasta shells
1 teaspoon thyme
Grated Parmesan cheese


Saute zucchini, carrots, celery and cabbage in oil and butter or oleo for 15 minutes. Add tomatoes, tomato sauce, water, beef and vegetable bouillon cubes, oregano, and bay leaves. Simmer 20 minutes (do not boil).

Add orzo and thyme and serve. Sprinkle each serving with Parmesan cheese.

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Nutritional Information
Per Serving

no nutrition information available

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