Thirteen Vegetable Soup
A hearty, vegetable-rich soup with tender chunks of chuck roast, perfect for comforting family dinners and vegetable lovers alike.
Ingredients
Instructions
- Brown the chuck roast in a large pot and save the bones.
- Bring water to a boil and add Wyler's seasoning on top of the meat.
- Add the onion, tomatoes, leeks, and celery and cook for 2 hours.
- Add turnips, cabbage, carrots, and potatoes and cook for 30 minutes.
- Add beans, lima beans, corn, okra, and peas and cook for another 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or bay leaves while cooking. If you don't have chuck roast, you can substitute with any beef suitable for slow cooking, such as brisket. Frozen vegetables can be used to save time; just adjust cooking times accordingly. This soup is also adaptable for vegan recipes by omitting the meat and using vegetable broth.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or basil for added flavor. It pairs beautifully with crusty bread or a side salad, making it a hearty meal. For a comforting dessert, try serving Blueberry Or Blackberry Pie to round out your dinner.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, gently warm on the stovetop or in the microwave until heated through, adding a splash of water if needed to adjust the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Thirteen Vegetable Soup contains roughly 830 calories, with 49g protein, 121g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (175% of the Daily Value), vitamin A (128% of the Daily Value), and protein (98% of the Daily Value). Note that it is relatively high in sodium, at 781mg per serving (34% 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 vegetables in this soup?
Absolutely! This soup is versatile, allowing you to use whatever vegetables you have on hand. Popular substitutions include turnips, sweet potatoes, or even leafy greens like spinach. Just remember to adjust cooking times based on the vegetables you choose.
How can I make this soup spicier?
To add a kick to your soup, consider incorporating diced jalapeños or a pinch of red pepper flakes during the cooking process. You can also serve it with a hot sauce on the side for individual spice preferences.
Is this soup suitable for meal prep?
Yes, this soup is perfect for meal prep! It keeps well in the fridge and can be frozen for later enjoyment. Just make sure to store it in portion-sized containers for easy reheating during busy weekdays.
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).