Vegetable Soup With Beef
A hearty vegetable and beef soup with tender chunks of beef, barley, and fresh vegetables, perfect for comforting family meals and cold days.
Ingredients
- 10 lb. boneless beef chuck ⓘ
- 1 c. all-purpose flour ⓘ
- 1 Tbsp. salt ⓘ
- 2 tsp. pepper ⓘ
- 1/2 c. cooking oil ⓘ
- 3 garlic cloves ⓘ
- 2 bay leaves ⓘ
- 2 tsp. dried thyme ⓘ
- 6 qt. water ⓘ
- 4 (15 oz.) cans tomato sauce ⓘ
- 1 (46 oz.) can tomato juice ⓘ
- 12 beef bouillon cubes ⓘ
- 2 c. medium pearl barley ⓘ
- 2 1/2 lb. potatoes ⓘ
- 1 1/2 lb. carrots ⓘ
- 1 lb. chopped cabbage ⓘ
- 1 lb. chopped onions ⓘ
- 1 (16 oz.) bag frozen green beans ⓘ
Instructions
- Toss beef with flour, salt, and pepper.
- In a large Dutch oven, brown the beef in batches in oil; drain excess oil.
- Transfer browned beef to a large stockpot or soup kettle.
- Add garlic, bay leaves, thyme, water, tomato sauce, tomato juice, bouillon cubes, and barley to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until the beef is tender and flavors meld, about 2 to 3 hours.
- Add potatoes, carrots, cabbage, onions, and green beans during the last 30 minutes of cooking.
Tips & Substitutions
For a richer flavor, consider browning the beef in smaller batches for better caramelization. If you're short on time, you can use pre-cut vegetables or frozen mixes. Substitute the pearl barley with rice or quinoa for a gluten-free option. Adjust the seasoning to your taste, adding more herbs or spices as desired.
Serving Suggestions
Serve this hearty vegetable soup with a crusty bread or over a bed of rice for a complete meal. A sprinkle of fresh herbs like parsley or basil can enhance the flavors. It pairs beautifully with a side salad for a refreshing contrast. This dish also makes an excellent base for a Family Soup night.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion the soup into freezer-safe bags or containers, leaving room for expansion. When reheating, thaw overnight in the fridge and warm on the stove, adding a splash of water if needed to restore the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup With Beef contains roughly 2697 calories, with 61g protein, 459g carbohydrates, and 86g fat. It is an excellent source of vitamin C (420% of the Daily Value), vitamin A (300% of the Daily Value), and dietary fiber (296% of the Daily Value). Note that it is relatively high in sodium, at 1486mg per serving (65% 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 cut of beef for this recipe?
Yes, you can substitute with other cuts like brisket or shank, but they may require adjustments in cooking time. Ensure that whatever cut you choose is suitable for slow cooking to achieve tenderness.
How can I make this soup vegetarian?
To make a vegetarian version, simply omit the beef and beef bouillon cubes. Increase vegetables, and consider adding lentils or chickpeas for protein. Use vegetable broth instead of water for a richer flavor.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more water or broth to reach your desired consistency. Heat it gently while stirring to combine the added liquid evenly without losing flavor.
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).