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Veggie Beef Soup

15 mins

8 Servings

What you are creating

My grandma’s homemade soup started with hamburger and was filled out with fresh vegetables from her garden. She would add beef bouillon to enhance the broth, a couple cloves of garlic, and a store bought rutabaga or turnip (one of the few veggies she didn’t grow).

My mom's soup has evolved even more from my grandmother’s recipe.

There is one thing we agree with: There is nothing that warms the soul more than a hearty soup filled with end-of-summer and beginning-of-fall veggies.

Ingredients
  • 1-2 pounds quality beef

  • Avocado oil

  • 1 cup water

  • 2 - 32 ounce containers of beef stock

  • 1 large sweet yellow onion

  • 3 stalks of celery

  • 6 medium sized garlic cloves, minced

  • 1/3 cup barley

  • Parsnips

  • Carrots

  • Zucchini

  • Potatoes

  • Green beans

  • Frozen peas

Directions:

  1. Cut beef into bite size pieces and sear in avocado oil.

  2. Once the beef is seared to a nice brown, remove it and place it in an oversized crock pot and turn on high.

  3. Add about a cup of water to the fond and scrub until all those flavorful bits have relinquished their hold to the bottom of the pan.

  4. Place the fond directly into the crock pot, along with the beef stock.

  5. Cut up the sweet onion and celery and mince six medium size garlic cloves. Caramelize the veggies in avocado oil. Ladle some of the broth from the crock pot into the pan.

  6. Add 1/3 cup barley to the crock pot. Continue cooking on high for about 45 minutes.

  7. Slice the carrots and cut potatoes into bite size pieces and place in the crock pot.

  8. Slice all the rest of the veggies into sticks and spray with avocado oil and roast in the oven.

  9. About 15-20 minutes before serving, add frozen peas and green beans to crock pot. This will ensure the do not get mushy.

  10. Add the roasted veggies and heat through.

  11. Serve with homemade bread and enjoy!

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

Tags:

Vegetable Beef Soup, Veggie Beef Soup Recipe, Vegetable Beef Soup Recipe, Soup Recipes, Fall Soup, Fall Soup Recipe

Categories:

Vegetable, Beef

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