Best 3 Garden Vegetable Beef Soup Recipes

Garden vegetable beef soup is a comforting and hearty dish that is perfect for a cold winter day. A pot of this hot soup will warm you up from the inside out and give you all the nutrients you need to stay healthy. It is also a great way to use up any leftover vegetables that you have in your fridge. The soup is made with a variety of vegetables, such as carrots, celery, onions, potatoes, and green beans. It also includes beef, which adds protein and flavor to the soup. The soup is simmered until the vegetables are tender and the beef is cooked through. Once it is finished, you can enjoy it with a side of bread or crackers.

Let's cook with our recipes!

GARDEN VEGETABLE BEEF SOUP

Garden Vegetable Beef Soup image

This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 package (10 ounces) julienned carrots
2 celery ribs, chopped
1/4 cup tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 medium zucchini, coarsely chopped
1 medium red potato (about 5 ounces), finely chopped
1/2 cup fresh or frozen cut green beans
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (14-1/2 ounces each) reduced-sodium beef broth
Grated Parmesan cheese, optional

Steps:

In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.

Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

BEEF AND GARDEN VEGETABLE SOUP

Beef and Garden Vegetable Soup image

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.

Provided by Joanna Childs Mondragon

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat, cut into bite-size pieces
1 large onion, chopped
2 bay leaves
3 carrots, diced
4 small red potatoes, diced
2 quarts beef stock
½ pound fresh green beans, cut into 1-inch pieces
3 ears fresh corn, kernels cut from cob
½ cup frozen petite peas
1 zucchini, diced
½ head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 teaspoon Italian seasoning blend
¼ teaspoon garlic powder
salt and ground black pepper to taste
⅓ cup uncooked orzo pasta

Steps:

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.
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.
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.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 36.4 g, Cholesterol 50.1 mg, Fat 16.5 g, Fiber 6.8 g, Protein 23.8 g, SaturatedFat 5.6 g, Sodium 278.1 mg, Sugar 10.7 g

GARDEN FRESH VEGETABLE BEEF SOUP

Garden Fresh Vegetable Beef Soup image

Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs.

Provided by Brooke Taylor

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 6h30m

Yield 14

Number Of Ingredients 20

Ingredients

3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 ½ pounds beef stew meat, trimmed
1 (32 ounce) carton beef stock
4 cups hot water
2 cups fresh green beans, cut into bite-sized pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
4 carrots, sliced into circles
4 potatoes, cut into large dice
1 ½ cups fresh corn kernels
1 cup chopped celery
1 yellow onion, diced
½ cup sweet peas
4 teaspoons beef bouillon granules
3 tablespoons dried parsley
2 bay leaves
1 teaspoon thyme
½ teaspoon chili powder
½ teaspoon ground black pepper

Steps:

Heat vegetable oil in a large stockpot over medium heat.
Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
Cook soup at a simmer, stirring periodically, for about 6 hours.

Nutrition Facts : Calories 205 calories, Carbohydrate 24 g, Cholesterol 25.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 428.8 mg, Sugar 6 g

Tips:

Prep your vegetables in advance: Dice, chop, and slice your vegetables before you start cooking. This will save you time and make the cooking process smoother.
Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, green beans, peas, and corn.
Brown your beef: Browning the beef before adding it to the soup will help to develop its flavor and give the soup a richer taste.
Use a good quality beef broth: The beef broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
Season the soup to taste: Season the soup with salt, pepper, and other herbs and spices to taste. You can also add a bit of acidity with lemon juice or vinegar.
Serve the soup with your favorite toppings: Some popular toppings for garden vegetable beef soup include crackers, bread, cheese, and sour cream.

Conclusion:

Garden vegetable beef soup is a delicious, hearty, and nutritious meal that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make a pot of this delicious soup at home. So next time you're looking for a comforting and satisfying meal, give garden vegetable beef soup a try.