Rainy Day Vegetable Soup
Rainy Day Vegetable Soup is a hearty, comforting dish packed with tender vegetables, savory meat, and rich flavors. Perfect for cold weather, it offers a wholesome, satisfying meal with a blend of tomatoes, barley, and fresh vegetables, ideal for family dinners or cozy gatherings.
Ingredients
- 5 lb. soup beef bone pieces ⓘ
- 2 qt. water ⓘ
- 1 minced garlic clove
- 1 Tbsp. salt ⓘ
- 1/3 cup barley ⓘ
- 1/2 cup chopped celery tops ⓘ
- 2 cups chopped onion ⓘ
- 1 (28 oz.) can tomatoes ⓘ
- 1/2 cup butter ⓘ
- 1 1/2 cups celery, finely cut ⓘ
- 1 cup carrots ⓘ
- 1 cup green beans
- 1 cup potatoes ⓘ
- 1 cup finely chopped cabbage ⓘ
- 1 box frozen peas ⓘ
- meat ⓘ
Instructions
- Mix beef bones, garlic clove, salt, barley, celery tops, and chopped onion in 2 quarts of water in a kettle.
- Cover and simmer for 3 hours.
- Skim the soup; remove bones and meat.
- Add tomatoes to the soup.
- Melt butter in a skillet and slightly cook carrots, green beans, potatoes, and cabbage for 7 minutes, stirring often.
- Add the cooked vegetables to the soup.
- Cover and simmer for an additional 20 minutes.
- Add frozen peas and cut-up meat to the soup.
- Season with salt and pepper to taste.
- Serve hot.
Tips & Substitutions
For added flavor, consider using beef broth instead of water as the base. You can substitute pearl barley with quinoa if you're looking for a gluten-free option. Feel free to add other vegetables like bell peppers or zucchini based on what you have on hand. If you prefer a thicker soup, you can blend a portion of it before adding the remaining vegetables.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Terry'S Favorite Casserole for a comforting dinner. You can also top each bowl with fresh herbs like parsley or thyme for an extra burst of flavor. Consider serving it alongside a light dessert to round out the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pot over low heat, adding a splash of water or broth if it thickens too much. You can also freeze portions for up to 3 months; just ensure the soup cools completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Rainy Day Vegetable Soup contains roughly 3337 calories, with 63g protein, 473g carbohydrates, and 137g fat. It is an excellent source of vitamin A (308% of the Daily Value), vitamin C (257% of the Daily Value), and dietary fiber (209% of the Daily Value). Note that it is relatively high in sodium, at 2685mg per serving (117% 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 use leftover meat in this soup?
Absolutely! Leftover cooked meat, such as roast beef or chicken, can be added towards the end of cooking. This will save time and enhance flavor, making it a versatile dish to use up leftovers.
How can I make this soup vegetarian?
To make a vegetarian version, substitute the beef bones with vegetable broth and omit the meat. You can add more vegetables and legumes like lentils or chickpeas for protein, ensuring a hearty and satisfying soup.
What can I do if the soup is too salty?
If your soup turns out too salty, adding a peeled potato can help absorb some of the excess salt. Let it simmer for a while, then remove the potato before serving. You can also add more water or low-sodium broth to dilute the saltiness.
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).