Charlie'S Vegetable Soup
A hearty vegetable soup with tender beef, mixed vegetables, and aromatic herbs, perfect for comforting family meals or chilly evenings.
Ingredients
- 1 lb. beef chuck, cubed ⓘ
- 1 bag frozen soup mixed vegetables ⓘ
- 1 large onion, chopped ⓘ
- 2 cans tomatoes, cut up ⓘ
- 2 cans water ⓘ
- 1 medium potato, cubed ⓘ
- 2 to 3 large carrots, sliced ⓘ
- 1/3 cup barley ⓘ
- salt and pepper to taste ⓘ
- 1/8 teaspoon garlic powder
- 1/8 teaspoon thyme ⓘ
- 1/8 teaspoon rosemary ⓘ
Instructions
- Brown the cubed beef chuck in a large skillet or pot.
- Combine all ingredients, including browned meat, in a large soup pot.
- Simmer covered for 2 hours until flavors meld and vegetables are tender.
Tips & Substitutions
For added depth of flavor, consider browning the beef chuck with minced garlic before adding the other ingredients. If you don't have barley, quinoa or rice can be substituted. Fresh vegetables can replace frozen ones, but adjust cooking times accordingly. Adding a bay leaf during simmering can enhance the soup's taste. For a spicy kick, include a pinch of red pepper flakes.
Serving Suggestions
This hearty soup pairs well with crusty bread or a simple green salad for a complete meal. For added richness, sprinkle grated Parmesan cheese on top before serving. Consider serving alongside a classic dish like Beef Roast With Veggies(Crock-Pot) for a comforting dinner experience. A dollop of sour cream can also enhance the flavor.
Storage & Reheating
Allow the soup to cool completely before storing leftovers in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw if frozen and warm on the stove over medium heat, stirring occasionally until heated through. Adding a splash of water can help adjust the consistency if it thickens.
Nutrition & Diet Analysis (per serving)
Each serving of Charlie'S Vegetable Soup contains roughly 1226 calories, with 46g protein, 173g carbohydrates, and 41g fat. It is an excellent source of protein (92% of the Daily Value), dietary fiber (84% of the Daily Value), and iron (58% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 603mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef chuck first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and flavors meld together.
What can I use instead of beef chuck?
You can substitute beef chuck with stew meat or even use chicken for a lighter version. If you prefer a vegetarian option, omit the meat and add more vegetables like zucchini or bell peppers for a hearty soup. Adding beans can also provide protein.
How can I make this soup spicier?
To add spice, consider including chopped jalapeños or a teaspoon of hot sauce. A pinch of cayenne pepper can also elevate the heat level. For a smoky flavor, add a bit of smoked paprika or chipotle powder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).