Rustic Vegetable Beef Soup

22 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Rustic Vegetable Beef Soup recipe by Barefeet In The Kitchen

In the mood for lots of vegetables and wanting something light for dinner, this soup was exactly what I was craving. I kept the vegetables fairly large and simmered the soup only until everything was tender.

Loaded with so many vegetables, this was almost closer to a stew than a soup. Whatever you call it, this was a great warm meal for a cool fall night.

Italian Vegetable Soup with Summer Squash is another delicious way to enjoy your garden harvest.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Rustic Vegetable Beef Soup recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Rustic Vegetable Beef Soup

Ingredients 

  • 1 lb ground beef
  • 4 stalks celery roughly chopped, about 2 cups
  • 3 large carrots roughly chopped, about 2 cups
  • 1 small onion roughly chopped
  • 1 cup corn kernels frozen
  • 1 cup green beans frozen
  • 28 oz petite diced tomatoes
  • 3 cups beef broth or water if water - add 1 tablespoon beef bouillon
  • 1/2 small head of cabbage sliced thinly
  • 1 1/2 teaspoon basil more to taste
  • 1 1/2 teaspoon oregano more to taste
  • 1 teaspoon granulated garlic powder is fine as well, more to taste
  • Kosher salt to taste
  • Fresh cracked black pepper to taste

Instructions

  • In a large pot, over medium heat, brown the ground beef and season generously with salt and pepper. When the meat is almost browned, add the onions, carrots, celery, corn, green beans and tomatoes. Stir to combine. Add the beef broth and the basil, oregano, garlic, salt and pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for about 20-30 minutes or until the vegetables are almost tender.
  • Taste the broth and adjust seasonings as desired. In the final five minutes of cooking, add the cabbage and stir to mix through the soup. Remove from the heat once the cabbage is tender. Enjoy!
  • FREEZER MEAL: Let the soup cool completely before
  • transferring to freezer safe containers. Soup can be reheated in the microwave
  • or it can be thawed first and then reheated on the stove-top.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , , , ,

Tagged with:

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

22 Comments Leave a comment or review

    Rate & Comment

    Rating