Mom'S Hearty Vegetable Soup
A hearty vegetable and beef soup with tender meat, flavorful vegetables, and aromatic herbs, perfect for comforting family meals and cold weather gatherings.
Ingredients
Instructions
- Wash the celery stalks and leaves; cut the stalks into pieces.
- Remove the meat from the bone and cut it into 1 1/2-inch pieces.
- Place the meat and bone in a saucepan.
- Add water, salt, parsley, ground pepper, and chopped celery.
- Cook gently for 2 hours or until the meat is tender.
- Meanwhile, peel and dice the potatoes.
- Scrape the carrots and cut them into 1/2-inch pieces; peel and thinly slice the onions.
- Add the vegetables to the soup and continue to cook for 1 hour or until vegetables are tender.
- Add tomatoes and cook the soup for 10 minutes longer.
- Taste and correct seasonings before serving.
Tips & Substitutions
For a richer flavor, consider browning the beef before adding it to the pot. You can substitute any root vegetables you have on hand, such as parsnips or turnips, for the potatoes or carrots. Adding a splash of Worcestershire sauce can deepen the umami notes in the soup. If you're short on time, use pre-cut frozen vegetables to speed up prep.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a slice of crusty bread or a side of Camper'S Cornbread to soak up the broth. A simple green salad makes for a balanced meal. Consider adding a sprinkle of grated cheese for extra flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. You can also freeze the soup for up to 3 months; just be sure to leave space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Hearty Vegetable Soup contains roughly 1254 calories, with 79g protein, 159g carbohydrates, and 51g fat. It is an excellent source of vitamin C (272% of the Daily Value), dietary fiber (237% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1967mg per serving (86% 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?
Absolutely! To make this soup in a slow cooker, brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully.
What kind of beef is best for this soup?
For a hearty vegetable soup like this, a cut with some marbling, such as chuck roast or beef shank, is ideal. The marbled fat will add flavor and richness to the broth as it cooks. Just remember to remove any large pieces of fat before serving.
Can I make this soup vegetarian?
Yes, you can easily adapt this recipe to be vegetarian. Replace the beef with hearty vegetables like mushrooms and use vegetable broth instead of water. Add beans or lentils for protein, and adjust the seasoning to enhance the flavors.
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).