Beef and Garden Vegetable Soup

Beef and Garden Vegetable Soup

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
JoannaM
Recipe by  JoannaM

“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

Adjust Servings

Original recipe yields 10 servings

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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.

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Reviews (5)

Rate This Recipe
Cheryl's Cooking Now!
24

Cheryl's Cooking Now!

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. I like a lil firmness in the veggies. I also added 2 tsp of basil and barley. Where I live couldn't find orzo pasta so I used mac. noodles. Thank you Joanna for sharing.

Living Well
11

Living Well

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!

nurse kim
10

nurse kim

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 cold day.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 23.8 g
  • 48%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Slow Cooker Beef Vegetable Soup

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Quick and Easy Vegetable Beef Soup