Vegetable Soup(Lonaconing Style)
A hearty vegetable soup with rich beef flavors, tender beans, and seasonal vegetables, perfect for comforting family meals or gatherings on chilly days.
Ingredients
Instructions
- Soak beans overnight.
- In a large cook pot, add about a quart of water, beef cubes, soup bone, soup beans, and lima beans. Cook slowly about 2 hours.
- Remove the soup bone.
- Add barley, tomato sauce, and salt.
- Cook about 30 minutes.
- Add diced carrots and onion; stir often to keep barley from sticking.
- Add potatoes and cabbage, and cook until vegetables are tender.
- Add frozen mixed vegetables last and cook for about 15 minutes.
- Add water if the soup becomes too thick.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and carrots before adding them to the soup. You can substitute any beans you have on hand, such as kidney or black beans, for the soup and lima beans. If you prefer a vegetarian version, omit the beef and bone, and use vegetable broth instead. Adding herbs like thyme or bay leaves can also enhance the taste.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a balanced meal. A sprinkle of fresh herbs like parsley can elevate the presentation. It pairs beautifully with Easy Corned Beef Hash for a comforting dinner or can be enjoyed on its own as a filling lunch option.
Storage & Reheating
Store leftover vegetable soup in an airtight container in the refrigerator for up to 4 days. To freeze, portion it into freezer-safe containers and keep for up to 3 months. When reheating, add a splash of water or broth if it has thickened, and warm it on the stove over low heat for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup(Lonaconing Style) contains roughly 534 calories, with 16g protein, 113g carbohydrates, and 5g fat. It is an excellent source of vitamin A (275% of the Daily Value), dietary fiber (91% of the Daily Value), and potassium (52% of the Daily Value). Note that it is relatively high in sodium, at 1680mg per serving (73% 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 make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef cubes and sauté the vegetables first, then add everything to the slow cooker with enough water. Cook on low for 6-8 hours or high for 3-4 hours until all ingredients are tender.
What can I use instead of barley?
If you don't have barley, you can substitute it with quinoa or rice for a similar texture. Just adjust the cooking time accordingly, as quinoa cooks faster than barley. Alternatively, omit the grain entirely for a lighter soup.
How spicy is this vegetable soup?
This recipe is not inherently spicy, but you can easily add heat by including crushed red pepper flakes or hot sauce to taste. If you prefer a milder flavor, stick to the basic ingredients without additional spices.
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).