Vegetable Soup (With Meat)
A hearty vegetable soup with tender meat, fresh beans, and garden vegetables, perfect for family dinners or entertaining guests with its rich flavors and comforting aroma.
Ingredients
Instructions
- Salt and pepper the stew meat and brown it in a large skillet without flour.
- Place the browned meat in a large soup pot with 1 quart of water and cook until tender.
- Add the string beans and cook for 5 minutes.
- Add chopped potatoes, okra, celery, carrots, and rice to the pot.
- Cook until the potatoes are tender but not mushy.
- Add tomatoes, corn, peas, onions, and any optional greens, then cook a while longer until all vegetables are tender.
- Season with salt, pepper, and sugar to taste.
- Serve hot, ideally with corn muffins for a complete meal.
Tips & Substitutions
For a richer flavor, consider browning the stew meat in a bit of oil before adding it to the soup pot. You can substitute fresh vegetables with frozen ones if you're short on time. If you prefer a vegetarian version, use vegetable broth and omit the meat. To enhance the taste, add a splash of soy sauce or Worcestershire sauce.
Serving Suggestions
Serve the vegetable soup hot, garnished with fresh herbs like parsley or thyme for added flavor. This hearty dish pairs beautifully with corn muffins for a complete meal. Consider serving a side salad, like Inez'S Sauerkraut Salad, to balance the flavors. For a refreshing drink, a glass of Fruity Party Punch complements the meal well.
Storage & Reheating
Allow the vegetable soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water to loosen the soup, and warm it on the stovetop or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup (With Meat) contains roughly 1589 calories, with 40g protein, 261g carbohydrates, and 50g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (207% of the Daily Value), and vitamin C (177% of the Daily Value). Note that it is relatively high in sodium, at 1103mg per serving (48% 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 different types of meat for this soup?
Yes, you can use chicken, turkey, or even sausage if you prefer. Just ensure to adjust the cooking time accordingly, as different meats may require varying times to become tender.
Is it possible to make this soup in a slow cooker?
Absolutely! Brown the meat first, then transfer it to the slow cooker with the water and other ingredients. Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables and meat are tender.
Can I add other vegetables to this soup?
Definitely! Feel free to add vegetables like zucchini, bell peppers, or even leafy greens like spinach. Just keep in mind the cooking times for each vegetable to ensure they are all cooked perfectly.
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).