Recipe by JoannaM
"A pot of yummy deliciousness, that's what this soup is. Good for a chilly day when a bowl of warm soup is just what you need, or when you want to use up your fresh summer veggies. Goes well with a loaf of crusty Italian bread. You can put pretty much any vegetable combination in this soup. I have used chopped fresh okra; it's good for a nice pop in your mouth. You can also use pearled barley in place of the oro pasta. Just add it to the soup when you put in the veggies, and an extra cup of water. I like that it makes a big pot, because it's even better as leftovers."
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beef stew meat, cut into bite-size pieces
red potatoes, diced
fresh green beans, cut into 1-inch pieces
fresh corn, kernels cut from cob
frozen petite peas
2 (14.5 ounce) cans
Italian seasoning blend
salt and ground black pepper to taste
uncooked orzo pasta
This is very tastey. I was afraid my veggies would get mushy if I continued cooking for 45 min. prior to precooking so, I threw them in 30 min. before end of cooking time. I did not precook them. I like a lil firmness in the veggies. I also added 2 tsp of basil and barley. Where I live couldn't find orzo pasta so I used mac. noodles. Thank you Joanna for sharing.
I made this exactly with only one variation - I left out the orzo pasta. It was great! I made xtra to freeze it was so good!
very tasty! didn't have cabbage, orzo or zucchini. I added minced garlic and used better than bouillion soup base, as I was out of beef broth, go figure! Overall, very good soup, perfect for a cold day.
Good, but somewhat simple flavor. I added Parmesan at serving to boost the flavor. The vegetable combo was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Garden Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 149
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