Soup For A Group
Hearty beef and vegetable soup rich in savory flavors, perfect for family gatherings or cozy dinners, featuring tender meat, fresh vegetables, and a comforting broth.
Ingredients
- 2 lb beef bones or knuckles ⓘ
- 1 Tbsp salt ⓘ
- 1/2 tsp pepper ⓘ
- 1 onion sliced ⓘ
- leaves from a bunch of celery
- 2 lb stew meat ⓘ
- 5 large carrots ⓘ
- 4 to 5 medium potatoes
- 2 Tbsp Italian seasoning ⓘ
- salt and pepper to taste ⓘ
- 3/4 stalk celery ⓘ
- 2 to 3 medium onions ⓘ
- fresh parsley (optional) ⓘ
- 2 large turnips ⓘ
- 1 to 2 large cans chopped tomatoes ⓘ
- 1 can cheese soup ⓘ
- 1 can white corn ⓘ
Instructions
- Brown bones or knuckles in the oven.
- In a large kettle, boil 2 quarts water; add knuckles, salt, pepper, onion, and celery leaves. Cook slowly for 2 hours.
- Strain the stock.
- Brown the stew meat in the bottom of the kettle.
- Cover with water and let simmer for 30 minutes.
- Clean and chop vegetables.
- Add the stock to the stew meat, then add all other ingredients.
- Cook until vegetables are tender and flavors meld.
- Can add frozen lima beans or mixed vegetables if desired.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the broth while cooking. If you don’t have beef bones, chicken bones can be a great substitute. To save time, pre-chop your vegetables and use frozen mixed vegetables as a shortcut. You can also experiment with different herbs, like thyme or rosemary, to enhance the taste.
Serving Suggestions
This hearty soup pairs wonderfully with crusty bread or a side salad for a complete meal. For a comforting twist, serve with grated cheese on top or a dollop of sour cream. It’s a perfect dish for gatherings and can be paired with American recipes like Cabbage Hot Dish for a satisfying meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, adding a bit of water if it’s too thick. You can also freeze portions for up to 3 months; just make sure to leave space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Soup For A Group contains roughly 1236 calories, with 33g protein, 147g carbohydrates, and 61g fat. It is an excellent source of vitamin C (145% of the Daily Value), dietary fiber (106% of the Daily Value), and iron (106% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1376mg per serving (60% 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 other types of meat in this soup?
Absolutely! You can substitute the stew meat with ground beef or even chicken for a lighter version. Just adjust the cooking time accordingly, as chicken cooks faster than beef. Each variation will bring its own unique flavor to the soup.
How can I make this soup vegetarian?
To make a vegetarian version, omit the beef bones and stew meat. Use vegetable broth instead of water, and add more hearty vegetables like mushrooms and bell peppers. You can also include beans or lentils for protein, making it a filling option without meat.
What vegetables work best in this soup?
You can use a variety of vegetables based on your preference. Common choices include peas, green beans, or zucchini. Feel free to get creative; root vegetables like parsnips or sweet potatoes also add a nice sweetness to the dish. Just ensure they are cut uniformly for even cooking.
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).