Vegetable Super Soup
A hearty vegetable super soup packed with tender beef, fresh vegetables, and savory flavors, perfect for comforting family meals or gatherings.
Ingredients
- 1 soup bone ⓘ
- 2 lb. stew beef, cut in cubes ⓘ
- 3 1/2 qt. water ⓘ
- 1 Tbsp. salt ⓘ
- 1/2 head cabbage, shredded ⓘ
- 2 carrots, sliced thin ⓘ
- 4 stalks celery, sliced thin ⓘ
- 2 (15 oz.) cans stewed tomatoes
- 1 (20 oz.) bag frozen mixed vegetables
- 2 tsp. Accent ⓘ
- 1/2 c. barley ⓘ
- 1 (15 oz.) can whole kernel corn ⓘ
- 2 potatoes, pared and cubed ⓘ
- 3/4 c. ketchup ⓘ
- 1/8 tsp. ground cloves ⓘ
- 1/2 tsp. sugar ⓘ
- 1/4 tsp. pepper ⓘ
Instructions
- In a large pot, place meat, soup bone, water, and salt. Bring to a boil and skim.
- Add cabbage, onions, carrots, celery, and tomatoes.
- Cook, covered, for about 30 minutes.
- Add remaining ingredients: stewed tomatoes, frozen mixed vegetables, Accent, barley, whole kernel corn, potatoes, ketchup, ground cloves, sugar, and pepper.
- Simmer, covered, for 3 1/2 hours.
- Taste for seasoning. Remove meat from soup bone, cut up, and return meat to the soup.
- Cool and refrigerate soup overnight.
- Before reheating, skim fat from the top.
- Serve with French bread and green salad.
Tips & Substitutions
For a richer flavor, consider browning the stew beef before adding it to the pot. You can substitute quinoa for barley if you're looking for a gluten-free option. If you're short on time, you can use pre-cut vegetables or frozen diced onions. Adding a splash of Worcestershire sauce can enhance the umami profile.
Serving Suggestions
Serve this hearty soup with crusty French bread for dipping and a fresh green salad on the side for a balanced meal. It also pairs beautifully with a side of cheese and crackers. For a special touch, sprinkle some fresh herbs like parsley or dill on top before serving.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. When reheating, do so slowly on the stovetop or in the microwave, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Super Soup contains roughly 894 calories, with 19g protein, 155g carbohydrates, and 26g fat. It is an excellent source of vitamin A (117% of the Daily Value), vitamin C (85% of the Daily Value), and dietary fiber (79% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 720mg per serving (31% 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 easily adapt this recipe for a slow cooker. Brown the beef and add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully.
What can I add for extra protein?
You can add beans, such as kidney or black beans, to boost the protein content of the soup. Alternatively, shredded chicken or turkey would also work well and complement the existing flavors.
How can I thicken the soup if it's too watery?
If you find the soup too thin, you can mix a tablespoon of cornstarch with cold water and stir it into the soup during the last 30 minutes of cooking. Another option is to blend a portion of the soup and then return it to the pot for a creamier texture.
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).