Ellie'S Vegetable Soup
Ellie's Vegetable Soup is a hearty, flavorful dish featuring tender beef, fresh vegetables, and barley, perfect for comforting family meals and cold days.
Ingredients
- 1.5 to 2 lb. cubed beef ⓘ
- 2 Tbsp. oil ⓘ
- 2 onions, peeled and halved ⓘ
- Salt and pepper ⓘ
- 1 1/2 cups water ⓘ
- 1 can stewed tomatoes ⓘ
- 1 marrow or knuckle bone ⓘ
- 1 can beef broth ⓘ
- 3 sliced carrots ⓘ
- 2 ribs celery, coarsely sliced ⓘ
- 3 large potatoes, in bite-sized chunks ⓘ
- 1 small can tomato sauce ⓘ
- 5 Tbsp. barley ⓘ
Instructions
- Brown the beef in oil in a large pot.
- Add the onions, salt, and pepper; then pour in water to cover the ingredients.
- Add the stewed tomatoes and marrow or knuckle bone.
- Simmer the mixture for about 1 1/2 to 2 hours.
- Add the beef broth, carrots, celery, potatoes, and tomato sauce.
- Cook on low heat until the vegetables are tender, about 20 minutes to 30 minutes.
- Add the barley and parsley, then simmer the soup.
- Adjust the liquid with more beef broth, tomato sauce, or water to taste.
- Serve hot with fresh sour rye bread.
Tips & Substitutions
For added depth of flavor, consider browning the beef until it develops a nice crust before adding other ingredients. You can substitute the barley with quinoa or rice if you prefer a gluten-free option. Fresh herbs like thyme or rosemary can enhance the aroma of the soup. Don't hesitate to add a splash of red wine for a richer taste, similar to some beef recipes.
Serving Suggestions
Serve the soup hot with a side of fresh sour rye bread for a comforting meal. A sprinkle of fresh parsley on top adds a pop of color. This hearty soup pairs beautifully with Baked Salmon Cakes for a well-rounded dinner. For a lighter option, consider a simple green salad alongside.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stove over medium heat until heated through, adding a bit of water or broth if the soup has thickened. For longer storage, freeze in individual portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Ellie'S Vegetable Soup contains roughly 908 calories, with 35g protein, 140g carbohydrates, and 29g fat. It is an excellent source of iron (178% of the Daily Value), vitamin A (131% of the Daily Value), and dietary fiber (126% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1964mg per serving (85% 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 make this soup in a slow cooker. Brown the beef and onions in a skillet first, then transfer them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
What can I use instead of beef?
If you prefer a lighter option, you can substitute the beef with chicken or turkey, or make a vegetarian version by using mushrooms and vegetable broth. Just adjust the cooking time accordingly, as poultry and veggies require less time to cook.
How can I thicken the soup?
To thicken the soup, you can mash some of the potatoes against the side of the pot or add a slurry of cornstarch and water. Alternatively, blend a portion of the soup and stir it back in for a creamy texture without adding dairy.
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).