Sue Middendorf'S Vegetable Soup
A hearty vegetable soup featuring tender chuck roast, fresh vegetables, and savory broth, perfect for comforting family dinners and cold weather cravings.
Ingredients
Instructions
- Into a large pot, put 6 quarts of water, chuck roast, any extra beef bones for flavor, old celery leaves, and an onion. Cook, covered, for 1 1/2 to 2 hours, then let it cool.
- Remove the meat from the broth.
- Strain the broth and discard the vegetables. Put the broth in the fridge for about 2 hours.
- Remove the fat when it's hardened and floats on top.
- Return the broth to the stove, add the canned mixed vegetables with liquid, canned tomatoes with liquid, beef broth, pearl barley, chopped celery, and grated carrots.
- Simmer the soup until the vegetables are tender and flavors meld, about 30-45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a bay leaf while simmering the soup. If you don’t have pearl barley, you can substitute it with rice or quinoa, though cooking times may vary. Leftover roast can also be diced and added for extra protein. This soup is a great way to use up old vegetables, making it a perfect clean-out-the-fridge dish.
Serving Suggestions
Serve this hearty vegetable soup with crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs like parsley or dill can enhance the flavor. This soup pairs beautifully with Biscuit-Topped Stroganoff for a comforting dinner. For a twist, consider adding a dollop of sour cream or shredded cheese on top just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the soup to a pot and warm it over medium heat, adding a splash of water or broth if it thickens too much. Alternatively, you can microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Sue Middendorf'S Vegetable Soup contains roughly 913 calories, with 40g protein, 141g carbohydrates, and 23g fat. It is an excellent source of vitamin A (136% of the Daily Value), dietary fiber (97% of the Daily Value), and protein (80% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1210mg per serving (53% 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 a different type of meat in this soup?
Yes, you can substitute the chuck roast with other cuts of beef like brisket or stew meat. Just adjust the cooking time accordingly, as some cuts may require less time to become tender. Additionally, for a lighter option, consider using chicken or turkey.
Is there a vegetarian version of this soup?
Absolutely! You can skip the meat and use vegetable broth instead of beef broth. Add more vegetables like zucchini or green beans and include legumes like lentils or chickpeas for protein. The cooking time will be shorter, around 20-30 minutes, until the vegetables are tender.
How can I make this soup spicier?
To add some heat, consider including diced jalapeños or a pinch of red pepper flakes while simmering. You can also stir in a tablespoon of hot sauce just before serving for a spicy kick. Adjust the amount according to your spice preference!
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).