Beef and Garden Vegetable Soup

4.5
(21)

A pot of yummy deliciousness, that's what this soup is. Good for a chilly day when a bowl of warm soup is just what you need, or when you want to use up your fresh summer veggies. Goes well with a loaf of crusty Italian bread. You can put pretty much any vegetable combination in this soup. I have used chopped fresh okra; it's good for a nice pop in your mouth. You can also use pearled barley in place of the oro pasta. Just add it to the soup when you put in the veggies, and an extra cup of water. I like that it makes a big pot, because it's even better as leftovers.

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Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 2 tablespoons olive oil

  • 2 pounds beef stew meat, cut into bite-size pieces

  • 1 large onion, chopped

  • 2 bay leaves

  • 3 carrots, diced

  • 4 small red potatoes, diced

  • 2 quarts beef stock

  • ½ pound fresh green beans, cut into 1-inch pieces

  • 3 ears fresh corn, kernels cut from cob

  • ½ cup frozen petite peas

  • 1 zucchini, diced

  • ½ head cabbage, chopped

  • 2 (14.5 ounce) cans diced tomatoes

  • 1 teaspoon Italian seasoning blend

  • ¼ teaspoon garlic powder

  • salt and ground black pepper to taste

  • cup uncooked orzo pasta

Directions

  1. Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.

  2. Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.

  3. Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts (per serving)

389 Calories
17g Fat
36g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 389
% Daily Value *
Total Fat 17g 21%
Saturated Fat 6g 28%
Cholesterol 50mg 17%
Sodium 278mg 12%
Total Carbohydrate 36g 13%
Dietary Fiber 7g 24%
Total Sugars 11g
Protein 24g
Vitamin C 57mg 283%
Calcium 103mg 8%
Iron 6mg 31%
Potassium 1076mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.