Extension Family and Community Health
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Physical activity: Cold weather shouldn't be an excuse for staying inside. Just be sure to dress warmly. Don't forget a hat and gloves. Try 10 jumping jacks when you're outside and feeling chilly.
Kids Can open cans, measure spices, wash vegetables. If they are ready to use a knife, show them how to slice or dice safely to get the size pieces they would like in the soup. Use a cutting board and a sharp, appropriately sized knife. If they are ready to use the stove, show them how to saute the ground beef and break it into bite sized pieces while it cooks.
Italian Veggie Soup
1 pound ground beef
1 cup diced onion
1/2 cup sliced celery
1 cup sliced or diced carrots
1 1/2 cups sliced or chopped cabbage
1 - 15 ounce can kidney beans with liquid
2 - 15 ounce cans tomato pieces with liquid
1 - 15 ounce can tomato sauce
1 - 15 ounce can cut green beans
1 cup whole kernel corn, frozen or canned
2 cups water
3 teaspoons beef bouillon
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon dried oregano leaf
1/2 teaspoon dried sweet basil leaf
1/4 teaspoon pepper
1/2 cup small macaroni (optional)
  • In a skillet, cook the ground beef until browned, breaking it up as it cooks. Remove to soup pan.
  • In the same skillet, saute the onion, celery, and carrots until limp but not brown. Remove to soup pan.
  • Add all the remaining ingredients to soup pan.
  • Bring to a boil, lover heat, cover and simmer about 30 minutes.
Makes about 12 one-cup servings. Leftovers can be frozen
Tip: Try substituting ground turkey or turkey sausage or other vegetables such as zucchini.
Nutrition Facts
Serving Size about a cup (259g)
Servings Per Container 12
Amount Per Serving
Calories from Fat 20 Calories 140
% Daily Value
4%Total Fat 2.5g
5%Saturated Fat 1g
Trans Fat 0g
8%Cholesterol 25mg
24%Sodium 570mg
6%Total Carbohydrate 18g
12%Dietary Fiber 3g
Sugars 5g
Protein 12g
Vitamin A 40%Vitamin C 30%
Calcium 8%Iron 10%