Hearty Vegetable Soup(12 Quart Pot)
A hearty, flavorful vegetable and beef soup with tender meats and fresh vegetables, perfect for comforting family dinners or gatherings, rich in savory and aromatic flavors.
Ingredients
Instructions
- Fill a 12-quart pot halfway with water.
- Add pepper, garlic, and Worcestershire sauce to the water.
- Bring to a boil and add chicken and short ribs; cook for 1 hour.
- Add additional water as needed during cooking.
- Remove meats from the pot, debone them, and cut into bite-sized pieces.
- Dice potatoes and cut okra into 1-inch pieces.
- Add chopped vegetables (corn, butter beans, potatoes, onions, okra, carrots, cabbage, and tomatoes) along with the cooked meats into the stock.
- Reduce heat to low and simmer uncovered for 5 to 6 hours.
Tips & Substitutions
To enhance the flavor, consider adding herbs like thyme or bay leaves during simmering. If you prefer a vegetarian version, substitute the chicken and short ribs with mushrooms and lentils. For a quicker prep, use frozen vegetables instead of fresh. Adjust the Worcestershire sauce according to your taste, and feel free to add other vegetables like zucchini or green beans for variety.
Serving Suggestions
Serve the hearty vegetable soup with crusty bread or a side salad for a complete meal. It pairs beautifully with American recipes like Tater Tot Casserole No. 2 for a comforting dinner. Garnish each bowl with fresh herbs such as parsley or cilantro for added flavor. This soup also makes a great base for additional toppings like shredded cheese or croutons.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. Reheat on the stovetop over low heat, adding a splash of water to help loosen the soup if it has thickened during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Vegetable Soup(12 Quart Pot) contains roughly 38 calories, with 1g protein, 7g carbohydrates, and 1g fat.
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 adapt this recipe for a slow cooker. Follow the initial steps of sautéing the garlic and adding the ingredients, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
What can I use instead of short ribs?
If you don't have short ribs, you can easily substitute with stew meat or even ground beef. Alternatively, for a lighter option, shredded rotisserie chicken works well and can be added towards the end of cooking to prevent it from drying out.
Is this soup gluten-free?
Yes, this hearty vegetable soup is naturally gluten-free as long as you ensure that the Worcestershire sauce used is gluten-free. Always check the labels of your ingredients to confirm they meet your dietary needs.
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).