Beef and Garden Vegetable Soup Recipe -
Beef and Garden Vegetable Soup Recipe

Beef and Garden Vegetable Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.
  2. Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.
  3. Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2010

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.

Most Helpful Critical Review
Aug 02, 2012

Good, but somewhat simple flavor. I added Parmesan at serving to boost the flavor. The vegetable combo was very good.

Dec 07, 2010

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.

Oct 29, 2010

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!

Sep 02, 2013


Feb 22, 2015

This recipe was awesome, I made it in a slow cooker. I substituted the cabbage with kale. Served it with cornbread and the soup was eaten up so quick that I was only able to get one bowl to eat. I definately will be making this soup again next week.

Jan 30, 2015

Good, but made some adjustments: 1) Added about a tablespoon of minced garlic (per the suggestion of another reviewer) with the onion 2) Towards the end, mixed about a cup of the cooking liquid with about 3 tablespoons corn starch then stirred back into the pot to thicken 3) Added about 1/4 cup of white vinegar at the very end to make it "pop" a bit. All in all, very good!


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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