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Beef and Garden Vegetable Soup

Rated as 4.5 out of 5 Stars
10

"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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Ingredients

1 h 20 m servings 389
Original recipe yields 10 servings

Directions

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  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.

Footnotes

  • 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; 16.5 36.4 23.8 50 278 Full nutrition

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Reviews

Read all reviews 14
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is very tastey. I was afraid my veggies would get mushy if I continued cooking for 45 min. prior to precooking so, I threw them in 30 min. before end of cooking time. I did not precook them...

Most helpful critical review

Good, but somewhat simple flavor. I added Parmesan at serving to boost the flavor. The vegetable combo was very good.

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This is very tastey. I was afraid my veggies would get mushy if I continued cooking for 45 min. prior to precooking so, I threw them in 30 min. before end of cooking time. I did not precook them...

very tasty! didn't have cabbage, orzo or zucchini. I added minced garlic and used better than bouillion soup base, as I was out of beef broth, go figure! Overall, very good soup, perfect for a c...

I made this exactly with only one variation - I left out the orzo pasta. It was great! I made xtra to freeze it was so good!

Delicious soup. I did make some changes based on what I had on hand and personal taste preferences. I left out the corn and orzo, didn't have any orzo and used kale instead of cabbage. Added swe...

Good, but made some adjustments: 1) Added about a tablespoon of minced garlic (per the suggestion of another reviewer) with the onion 2) Towards the end, mixed about a cup of the cooking l...

AWESOME SOUP

Good, but somewhat simple flavor. I added Parmesan at serving to boost the flavor. The vegetable combo was very good.

Absolutely loved this recipe! We don't eat tomatoes so I used tomato soup and tomato juice. I cut fresh corn off the cob and also used fresh carrots and green beans. It was so delicious! I will...

Best darn homemade vegetable beef soup I have ever made! I did some home made noodles I used in mine. And my husband and grandkids loved it.