Dirt to Table Experiences: Old-Fashioned Vegetable Beef Soup

A walk through my winter garden beds reveal damaged leaves from late evenings of below freezing temperatures, soggy root systems caused by the deluge of rain that quickly followed.  A bed of stunning bok choy was given up as a sacrifice to save my large head cabbages from pesky garden pests.  Mother Nature was not kind this season.  I have put my hands up and surrendered to her wrath.  As a tease to call me to the spring garden she left a few gems of cabbage, broccoli and carrots untouched in the garden.

One of the most amazing dishes to create from seasonally available vegetables is a great pot of soup, and nothing beats a good old-fashioned vegetable beef soup.  This soup is loaded with colorful vegetables and provides comfort on a cold night, or any occasion is perfect.

The recipe below is delicious, hearty and dependable.  Don’t hesitate to alter the vegetables you use in this recipe, change it up for what is locally available or in season.

Vegetable Beef Soup
Makes 6 hearty servings

1 lb. ground chuck
2 tablespoons olive oil
2 cups chopped onion
2 tablespoons chopped garlic
3 cups chopped green cabbage
4-5 medium carrots sliced (thick cut) 
1 yellow or red bell pepper, diced
1 cup cut green beans frozen or fresh
2 cups fresh broccoli florets
2 teaspoons, each dried oregano, basil and thyme
2 cups peeled and diced russet potatoes
1 can (14.5 oz.) diced tomatoes in juice
1 tablespoon Worcestershire sauce
4 cups low-sodium beef broth
Salt and Pepper to taste
In a Dutch oven or large pot, heat olive oil over medium-high heat, add beef, brown, and transfer cooked hamburger to a bowl and set aside.
Add onions and garlic to the Dutch oven and sweat over medium heat until softened, 5 minutes.  Stir in cabbage, carrots, bell pepper, celery, basil, thyme and oregano. Partially cover and cook until vegetables are softened, about 10 minutes.
Stir in broth, tomatoes, broccoli florets, green beans and Worcestershire sauce.  Bring soup to a boil, reduce heat, and simmer partially covered until potatoes are tender, 15 minutes.
Serve now or later. You can even freeze it.

21 thoughts on “Dirt to Table Experiences: Old-Fashioned Vegetable Beef Soup

  1. Mmm, I do love a good beef veggie soup. 🙂 Mother Nature was not kind in my garden last year either. Ayiyi. But today I got out there and tore out all the damaged, ravaged, trampled, and battered plants and started over, mulching and protecting the survivors, putting in new beauties that got a good start in pots. I'm sore and tired but happy. 🙂


  2. My entire yard is looking pretty sad right now, Velva. what a wonderful surprise it must have been to be able to find some hidden harvests. You sure did put them to good use too, your soup looks warm and comforting. I love that there is so much color in it. It seems everything is brown and white this time of year.Thanks for sharing, Velva…


  3. Perfect soup for perfect soup weather! I only had a tiny garden this year, and it's completely kaput. Can't wait to get started again in spring! 🙂


  4. Velva, I know you have a good plan for a Spring garden. That soup works for me any time of the year, love soup. I use my mom’s old recipe for vegetable soup and it’s a favorite at our house. Will try yours here, it’s quite similar. Hope you are well.


  5. I am so inspired by your dirt to table experiences, Velva. I have been craving a really great beef stew and this hearty version is calling my name right now. Wish I could reach in and satisfy that craving 🙂


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