BEEF AND GARDEN VEGETABLE SOUP

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Beef and Garden Vegetable Soup image

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.

Provided by Joanna Childs Mondragon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 17

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
⅓ cup uncooked orzo pasta

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 36.4 g, Cholesterol 50.1 mg, Fat 16.5 g, Fiber 6.8 g, Protein 23.8 g, SaturatedFat 5.6 g, Sodium 278.1 mg, Sugar 10.7 g

keegol
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This soup is delicious and so easy to make. I love that I can use whatever vegetables I have on hand. It's a great way to use up leftovers too.


Shafi Jee
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I made this soup for my family last night and they loved it. It's a great way to get your kids to eat their vegetables.


JR Rakie
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This soup is amazing! I love the combination of beef and vegetables. It's so flavorful and satisfying.


Nopl N
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I've made this soup several times now and it's always a crowd-pleaser. It's perfect for a cold winter night or a summer cookout.


emery rodriguez
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This soup is delicious and so easy to make. I love that I can use whatever vegetables I have on hand. It's a great way to use up leftovers too.


English White
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I made this soup for my family last night and they loved it. It's a great way to get your kids to eat their vegetables.


Rebin safar
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This soup is amazing! I love the combination of beef and vegetables. It's so flavorful and satisfying.


IziL Music
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I've made this soup several times now and it's always a crowd-pleaser. It's perfect for a cold winter night or a summer cookout.


Farzana Mansoori
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This soup is delicious and so easy to make. I love that I can use whatever vegetables I have on hand. It's a great way to use up leftovers too.


Cosmy De. Great
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I made this soup last night and it was a hit with my family. The flavors were incredible and the soup was so hearty and filling. I will definitely be adding this to my regular rotation of recipes.


Victor Kilpatrick
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This soup is amazing! I followed the recipe exactly and it turned out perfectly. The beef was so tender and the vegetables were cooked to perfection. I will definitely be making this soup again and again.